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Effective ways of decreasing acrylamide content in potato crisps during processing
Agnieszka Kita1, Erland Bråthen, Svein Halvor Knutsen
1Department of Food Storage and Technology, Faculty of Food Sciences, Agricultural University of Wroclaw, ul. C.K. Norwida 25, 50-375 Wroclaw, Poland. kita@wnoz.ar.wroc.pl
Journal of Agricultural and Food Chemistry
|November 13, 2004
Summary
Reducing acrylamide in potato crisps is achievable. Soaking potato slices in acetic acid or employing a shorter frying time with postdrying significantly lowers acrylamide content, ensuring safer snacks.
Area of Science:
- Food Science
- Food Chemistry
- Nutritional Science
Background:
- Acrylamide is a potentially harmful compound formed during high-temperature cooking of carbohydrate-rich foods like potato crisps.
- Reducing acrylamide formation is crucial for public health and food safety regulations.
- Existing methods for acrylamide reduction often impact sensory qualities or require complex processing.
Purpose of the Study:
- To investigate the efficacy of acidic pretreatments (blanching/soaking) on acrylamide reduction in potato crisps.
- To evaluate the impact of modified frying parameters (shorter time, lower temperature) combined with postdrying on acrylamide levels.
- To identify optimal processing conditions for producing low-acrylamide potato crisps with desirable sensory attributes.
Main Methods:
- Potato slices were soaked or blanched in various acidic solutions, followed by frying.
- Modified frying conditions included shorter durations and lower temperatures, with subsequent postdrying.
- Acrylamide content, pH, amino acid, and sugar levels were analyzed in treated potato slices and crisps.
Main Results:
- Acidic pretreatments (especially acetic acid soak) decreased potato juice pH, increased amino acid and sugar extraction, and significantly reduced acrylamide by up to 90%.
- Shorter frying times combined with postdrying resulted in low-moisture crisps with acrylamide reductions of approximately 70-80%.
- Optimal conditions involved soaking in acetic acid for 60 minutes at 20°C or a combination of short frying and postdrying.
Conclusions:
- Blanching or soaking potato slices in acetic acid is an effective pretreatment for reducing acrylamide in potato crisps.
- A combination of shorter frying times and postdrying offers another viable method for significant acrylamide reduction.
- These findings provide practical strategies for the food industry to produce safer potato crisps with maintained sensory quality.