Reduction of Acrylamide Formation in Fried Potato Chips

Abstract: Great interest and rapid research efforts on acrylamide in foods followed an announcement in April 2002 by the Swedish National Food Authority and University of Stockholm.
To test the effectiveness of commonly used food additives (NaCl, citric and acetic acids) and blanching process on inhibition of acrylamide formation and select the efficient inhibitors, different treatments were screened. Results showed that immersing of the fresh cut potato chips using different agents with different soaking time (20, 40 min) and (2, 4 min for blanching process) greatly inhibited acrylamide formation in fried potato chips, and the efficiency increased as the soaking time increased. Reducing the formation of acrylamide was more pronounced with prolonged frying time due to elimination / degradation processes. Among the used treatments, soaking in 1% sodium chloride for 40min was the most efficient lowering agent.
Effect of these food additives on the quality characteristics of frying oil were investigated. Results revealed that, relative changes in viscosity, acid and peroxide values, polymer content and polar components, all provided good indices of lipid deterioration rate of frying oils. However, the frequent replenishment process of fresh oil that took place every 8 hours remarkably maintained the quality characteristics of frying oils.
Publication year 2008
Organization Name
serial title Minia J. of Agricultural Res. And Department
Author(s) from ARC
Publication Type Journal
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