Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions
2013
Shojaee‐Aliabadi, Saeedeh | Nikoopour, Hooshang | Kobarfard, Farzad | Parsapour, Mahdi | Moslehishad, Maryam | Hassanabadi, Hassan | Frias, Jesus M | Hashemi, Maryam | Dahaghin, Ezzat
BACKGROUND: Acrylamide as a possible carcinogen is known to form in heated carbohydrate‐rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. RESULTS: Results revealed that potato variety and blanching time–temperature were important parameters for acrylamide formation in potato chips. Acrylamide content in Sante variety potatoes, which contained the highest amount of reducing sugars, was found to be the highest (8825 µg kg⁻¹). However, Savalan, containing the highest asparagine concentration, showed the lowest amount of acrylamide due to its lower reducing sugar content. Blanching reduced acrylamide formation; it was more efficient at 75 °C for 9 min, with an average reduction of 74%. The effect of three frying temperatures (170, 180 and 190 °C) on acrylamide formation was also studied just for the Agria potato variety. Increasing frying temperature led to a significant increase in acrylamide formation. CONCLUSION: Potato variety and processing conditions were important parameters for acrylamide formation in potato chips. The combination of a suitable variety and appropriate processing conditions could considerably reduce acrylamide content. © 2013 Society of Chemical Industry
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