Mitigation of acrylamide formation in fried potato

Abstract

The objective of this work was to study the effect of different pretreatments of potato slices on acrylamide concentration after frying process. Pretreatments of potato slices included soaking slices in solutions of different temperature (40, 50, 60, 70 °C) for 10 min. Soaking solutions were: (i) tap water, (ii) (0.05M) NaCl aqueous solutions, (iii) (0.05M) CH3COOH aqueous solutions or (iv) (0.05) tannic acid solution. The effect of different treatments on asparagine and glucose concentrations in potato slices were investigated by following up their concentration before and after each treatment, while reduction in acrylamide formation after each frying process (at 180°C ± 5°C for 6 min) was measured by liquid chromatography-mass spectrometry (LC-MS) for treated and untreated potato slices. Results showed significant reduction in asparagine and glucose concentrations for all treated potato slices. In spite of causing the least reduction in asparagine or glucose concentration, tannic acid treated potato slices showed the highest significant reduction in acrylamide formation. Results demonstrated the efficiency of all the previously mentioned treatments in reducing acrylamide formation significantly without any significant change of physicochemical analyses or sensory attributes of the produced potato chips except dark colour appearance of tannic acid-soaked potatoes.