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Processing treatments for mitigating acrylamide formation in sweetpotato French fries
- Truong, Van-Den, Pascua, Yvette T., Reynolds, Rong, Thompson, Roger L., Palazoglu, T. Koray, Mogol, Burce Atac, Gökmen, Vural
- Journal of Agricultural and Food Chemistry 2014 v.62 no.1 pp. 310
- French fries, acrylamides, blanching, calcium, calcium chloride, food contamination, food industry, frying, potatoes, soaking, sweet potatoes
- Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.