Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries

Journal of Food Engineering

Volumn 97, Issue 2, 2010, Pages 261-266

  Tuta, Sezin ^a   Palazoǧlu, T Koray ^a   Gökmen, Vural ^b  

^a MERSIN UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide; French fries; Frying; Microwave pre thawing

Indexed keywords

ACRYLAMIDES; CONTROL SAMPLES; FRENCH FRIES; FRIED POTATO; FRYING; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; OIL CONTENTS; POTATO STRIPS; PRE-TREATMENT; QUALITY ATTRIBUTES; SUNFLOWER OIL;

AMIDES; CHROMATOGRAPHIC ANALYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MICROWAVE DEVICES; MICROWAVE OVENS; MICROWAVES; STOVES; THAWING; VEGETABLE OILS;

QUALITY CONTROL;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 70450223112     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.020     Document Type: Article

References (43)

1. Amrein T.M., Bachmann S., Noti A., Biedermann M., Barbosa M.F., Biedermann-Brem S., Grob K., Keiser A., Realini P., Escher F., and Amadò R. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. J. Agric. Food Chem. 51 (2003) 5556-5560
2. Amrein T.M., Schonbachler B., Rohner F., Lukac H., Schneider H., Keiser A., Escher F., and Amadò R. Potential for acrylamide formation in potatoes: data from the 2003 harvest. Eur. Food Res. Technol. 219 (2004) 572-578
3. Amrein T.M., Limacher A., Conde-Petit B., Amadò R., and Escher F. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system. J. Agric. Food Chem. 54 (2006) 5910-5916
4. AOAC, 1975. Official Methods of Analysis, 12th ed. Association of Official Analytical Chemists, Washington, DC.
5. AOAC, 1995. Official Methods of Analytical Chemist, fifth ed. Association of Official Analytical Chemist, Washington, DC.
6. Baardseth P., Blom H., Skrede G., Mydland L.T., Skrede A., and Slinde E. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries. J. Food Sci. 71 (2006) C28-C33
7. Becalski A., Lau B.P.Y., Lewis D., Seaman S.W., Hayward S., Sahagian M., Ramesh M., and Leclerc Y. Acrylamide in French fries: influence of free amino acids and sugars. J. Agric. Food Chem. 52 (2004) 3801-3806
8. Biedermann-Brem S., Noti A., Grob K., Imhof D., Bazzocco D., and Pfefferle A. How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?. Eur. Food Res. Technol. 217 (2003) 369-373
9. Bråthen E.B., Kita A., Knutsen S.H., and Wicklund T. Addition of glycine reduces the content of acrylamide in cereal and potato products. J. Agric. Food Chem. 53 (2005) 3259-3264
10. Burr H.K. Frozen French-fried potatoes: diffusion of moisture within the thawed product and its relation to performance during finish frying. J. Food Sci. 38 (1973) 87-88
11. CIAA, 2009. A toolbox for the reduction of acrylamide in fried potato products/French fries. Confederation of the Food and Drink Industries of the EU. (accessed 24.09.09).
12. Ciesarova Z., Kiss E., and Boegl P. Impact of l-asparaginase on acrylamide content in potato products. J. Food Nutr. Res. 45 4 (2006) 141-146
13. De Wilde T., De Meulenaer B., Mestdagh F., Govaert Y., Vandeburie S., Ooghe W., Fraselle S., Demeulemeester K., Van Peteghem C., Calus A., Degroodt J., and Verhé R. Influence of storage practices on acrylamide formation during potato frying. J. Agric. Food Chem. 53 (2005) 6550-6557
14. De Wilde T., De Meulenaer B., Mestdagh F., Govaert Y., Ooghe W., Fraselle S., Demeulemeester K., Van Peteghem C., Calus A., Degroodt J., and Verhé R. Selection criteria for potato tubers to minimize acrylamide formation during frying. J. Agric. Food Chem. 54 (2006) 2199-2205
15. Erdoǧdu S.B., Palazoǧlu T.K., Gökmen V., Şenyuva H.Z., and Ekiz H.I. Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. J. Sci. Food Agric. 87 1 (2007) 133-137
16. FAO, 2007. Proposed draft code of practice for the reduction of acrylamide in food (N06-2006). Joint Fao/Who Food Standards Programme Codex Committee On Contaminants in Foods. First Session, Beijing, China, 16-20 April.
17. Gertz C., and Klostermann S. Analysis of acrylamide and mechanisms of its formation in deep-fried products. Eur. J. Lipid Sci. Technol. 104 (2002) 762-771
18. Gökmen V., and Palazoǧlu T.K. Acrylamide formation in foods during thermal processing with a focus on frying. Food Biotechnol. 1 (2008) 35-42
19. Gökmen V., and Şenyuva H.Z. Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chem. 103 (2007) 196-203
20. Gökmen V., and Süǧüt I. A non-contact computer vision based analysis of color in foods. Int. J. Food Eng. 3 5 (2007) (Article 5)
21. Gökmen V., Palazoǧlu T.K., and Şenyuva H.Z. Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries. J. Food Eng. 77 (2006) 972-976
22. Gökmen V., Akbudak B., Serpen A., Acar J., and Eriş A. Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying. Eur. Food Res. Technol. 224 (2007) 681-687
23. Granda C., Moreira R.G., and Tichy S.E. Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. J. Food Sci. 69 (2004) E405-E411
24. Haase N.U., Matthaeus B., and Vosmann K. Acrylamide formation in foodstuffs-minimizing strategies for potato crisps. Dtsch. Lebensm-Rundsch. 99 (2003) 87-90
25. Hogervorst J.G., Schouten L.J., Konings E.J., Goldbohm R.A., and van den Brandt P.A. A prospective study of dietary acrylamide intake and the risk of endometrial, ovarian, and breast cancer. Cancer Epid. Bio. Prev. 16 (2007) 2304-2313
26. Hunt R.W.G. Measuring Colour. second ed. (1991), Ellis Horwood Ltd., Chichester 313 pp
27. Jung M.Y., Choi D.S., and Ju J.W. A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. J. Food Sci. 68 (2003) 1287-1290
28. Kita A., Bråthen E., Knutsen S.H., and Wicklund T. Effective ways of decreasing acrylamide content in potato crisps during processing. J. Agric. Food Chem. 52 (2004) 7011-7016
29. Matthaus B., Haase N.U., and Vosmann K. Factors affecting the concentration of acrylamide during deep-fat frying of potatoes. Eur. J. Lipid Sci. Technol. 106 (2004) 793-801
30. Microsoft Corporation, 2007. Microsoft Excel 2007. Redmond, WA.
31. Miranda M.L., and Aguilera J.M. Structure and texture properties of fried potato products. Food Rev. Int. 22 (2006) 173-201
32. Palazoǧlu T.K., and Gökmen V. Reduction of acrylamide level in French fries by employing a temperature program during frying. J. Agric. Food Chem. 56 15 (2008) 6162-6166
33. Palazoǧlu T.K., and Gökmen V. Development and experimental validation of a frying model to estimate acrylamide levels in French fries. J. Food Sci. 73 3 (2008) E109-E114
34. Pedreschi F., Kaack K., and Granby K. Reduction of acrylamide formation in potato slices during frying. LWT 37 (2004) 679-685
35. Reeve R.M., Boyle F.P., Feinberg B., and Notter G.K. Deterioration of frozen par-fried potatoes upon holding after thawing. 1. Objective color measurements and fat absorption. Food Technol. 22 (1968) 208-212
36. Romani S., Bacchiocca M., Rocculi P., and Dalla Rossa M. Effect of frying time on acrylamide content and quality aspects of French fries. Eur. Food Res. Technol. 226 (2008) 555-560
37. Sanz T., Primo-Martín C., and van Vliet T. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times. Food Res. Int. 40 (2007) 63-70
38. Şenyuva H.Z., and Gökmen V. Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method. Food Chem. 97 (2006) 539-545
39. Shanbag, S.P., Cousminer, J.J., Milani, G., 1991. Process for preparing microwave-reheatable French fried potatoes and product thereof. US Patent 5,004,616.
40. Steffe J.F. Rheological Methods in Food Process Engineering. second ed. (1996), Freeman Press, East Lansing, MI
41. Taubert D., Harlfinger S., Henkes L., Berkels R., and Schomig E. Influence of processing parameters on acrylamide formation during frying of potatoes. J. Agric. Food Chem. 52 (2004) 2735-2739
42. The National Heart Foundation of New Zealand, 2005. Deep Frying in New Zealand - A Review and Technology Update from the Food Industry Setting of the National Heart Foundation of New Zealand.
43. Williams J.S.E. Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chem. 90 (2005) 875-881