Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes

Abstract

Factors affecting the concentration of acrylamide during deep-fat frying of potatoesThe paper describes the effect of different factors influencing the concentration of acrylamide in deep-fat fried potato products. In French fries the amount of acrylamide increased with the temperature as well as the frying time, especially at temperatures higher than 175 7C. The increase of acrylamide with the time followed a linear function, whereas a non-linear relationship was given with the temperature of frying. As a result, a reduction of the processing temperature led to lower concentrations of acrylamide in the product.Both, oil type and silicon oil as antifoaming agents had no significant influence upon the acrylamide concentration in the food.The variety of potatoes had a strong effect on the acrylamide concentration in potato crisps and French fries. The investigation showed a significant correlation (r = 0.73) between the concentration of acrylamide and reducing sugars in raw potatoes, and no significant correlation with the asparagine concentration. The storage temperature of the raw material had an effect on the acrylamide concentration in the product. Lowering of the storage temperature from 8 to 4 7C resulted in an increase of the concentration of reducing sugars in the raw material, which led to a higher potential of acrylamide formation in the products.The experiments showed that the acrylamide concentration of French fries depended on the surface-to-volume ratio (SVR).

Factors Affecting Acrylamide Formation in Processed Potato Products – A Simulation Approach

“…glucose plus fructose) and acrylamide levels for a particular time and temperature combination. This assumption is supported by previous research conducted by Amrein et al (2003Amrein et al ( , 2004b and Matthaus et al (2004). This method enables the calculation of an estimate of the level of acrylamide resulting from a particular time temperature regime and for a given level of reducing sugar in the raw potato.…”

“…Several studies reported a strong correlation between reducing sugars and final acrylamide levels (Amrein et al, 2004b, Matthaus, Hasse andVosmann, 2004). Given the scientific evidence of a strong correlation between glucose and fructose levels and acrylamide formation, the initial focus of the model was on levels of reducing sugars in raw potatoes and the effect the various processes during French fry and crisp production have on reducing sugar levels.…”

“…under cold conditions), starch is broken down to sucrose and eventually to the reducing sugars glucose and fructose (Biederman et al, 2002;Matthaus, Hasse and Vosmann, 2004). Storage at higher temperatures may cause problems in terms of sprouting, resulting in the need for sprouting inhibitors in spring and early summer.…”

“…During washing/soaking, water soluble components, such as glucose and fructose, are washed out from the external layer of the potato (Matthaus et al, 2004). Pedreschi et al (2004) found that glucose content decreased by 32% in potato slices soaked for 90 minutes and a 25% reduction following a 40 minute soak in distilled water.…”

Mitigation of Acrylamide in Foods: An African Perspective

“…Temperature and moisture levels in the food substrate are also other factors that affect ACR formation. While temperature has been discussed in the preceding section, Matthaus et al [32] reported that a quick reduction of the water content in the outer layers of the product (as a consequence of high temperatures) favours ACR formation.…”