Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

Journal of the Science of Food and Agriculture

Volumn 93, Issue 10, 2013, Pages 2556-2561

  Shojaee Aliabadi, Saeedeh ^a   Nikoopour, Hooshang ^a   Kobarfard, Farzad ^a   Parsapour, Mahdi ^a   Moslehishad, Maryam ^b   Hassanabadi, Hassan ^c   Frias, Jesus M ^d   Hashemi, Maryam ^a   Dahaghin, Ezzat ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c Ministry Of Agricultural Jahad Islamic Republic of Iran   (Iran)

^d DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Acrylamide; Blanching; Frying temperature; Potato chips; Variety

Indexed keywords

ACRYLAMIDE; ASPARAGINE;

ARTICLE; CHEMISTRY; CLASSIFICATION; COOKING; HEAT; IRAN; PLANT TUBER; POTATO; SPECIES DIFFERENCE; SUGAR INTAKE;

ACRYLAMIDE; ASPARAGINE; COOKING; DIETARY SUCROSE; HOT TEMPERATURE; IRAN; PLANT TUBERS; SOLANUM TUBEROSUM; SPECIES SPECIFICITY;

AGRIA; SOLANUM TUBEROSUM;

EID: 84879267096     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6076     Document Type: Article

References (34)

1. LoPachin RM, The changing view of acrylamide neurotoxicity. NeuroToxicology 25:617-630 (2004).
2. Mestdagh F, De Wilde T, Delporte K, Van Peteghem C and De Meulenaer B, Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps. Food Chem 106:914-922 (2008).
3. Pedreschi F, Risum J and Granby K, Acrylamide mitigation in potato chips by using NaCl, in 5th International Food Symposium on Food Processing, Potsdam, Germany, pp. 63-68 (2009).
4. Açar ÖÇ, Pollio M, Di Monaco R, Fogliano V and Gökmen V, Effect of calcium on acrylamide level and sensory properties of cookies. Food Bioproc Technol 5:519-526 (2012).
5. Burch RS, Trzesicka A, Clarke M, Elmore JS, Briddon A, Matthews W et al, The effects of low-temperature potato storage and washing and soaking pre-treatments on the acrylamide content of French fries. J Sci Food Agric 88:989-995 (2008).
6. Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Biedermann-Brem S et al., Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. J Agric Food Chem 51:5556-5560 (2003).
7. Becalski A, Lau BPY, Lewis D and Seaman SW, Acrylamide in foods: occurrence, sources, and modeling. J Agric Food Chem 51:802-808 (2003).
8. Tareke E, Rydberg P, Karlsson P, Eriksson S and Törnqvist M, Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50:4998-5006 (2002).
9. Williams JSE, Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chem 90:875-881 (2005).
10. Gertz C and Klostermann S, Analysis of acrylamide and mechanisms of its formation in deep-fried products. Eur J Lipid Sci Technol 104:762-771 (2002).
11. Mottram DS, Wedzicha BL and Dodson AT, Food chemistry: acrylamide is formed in the Maillard reaction. Nature 419:448-449 (2002).
12. Taubert D, Harlfinger S, Henkes L, Berkels R and Schömig E, Influence of processing parameters on acrylamide formation during frying of potatoes. J Agric Food Chem 52:2735-2739 (2004).
13. Viklund GÅ, Olsson KM, Sjöholm IM and Skog KI, Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps. J Sci Food Agric 88:305-312 (2008).
14. Haase NU, Matthäus B and Vosmann K, Acrylamide formation in foodstuffs: minimising strategies for potato crisps. [Minimierungsansätze zur acrylamid-bildung in pflanzlichen lebensmitteln: Aufgezeigt am beispiel von kartoffelchips]. Dtsch Lebensmitt Rundsch 99:87-90 (2003).
15. Kita A, Bråthen E, Knutsen SH and Wicklund T, Effective ways of decreasing acrylamide content in potato crisps during processing. J Agric Food Chem 52:7011-7016 (2004).
16. Matthäus B, Haase NU and Vosmann K, Factors affecting the concentration of acrylamide during deep-fat frying of potatoes. Eur J Lipid Sci Technol 106:793-801 (2004).
17. Pedreschi F, Kaack K and Granby K, Reduction of acrylamide formation in potato slices during frying. LWT - Food Sci Technol 37:679-685 (2004).
18. Mestdagh F, De Wilde T, Fraselle S, Govaert Y, Ooghe W, Degroodt JM et al., Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT - Food Sci Technol 41:1648-1654 (2008).
19. Viklund GAI, Olsson KM, Sjöholm IM and Skog KI, Acrylamide in crisps: effect of blanching studied on long-term stored potato clones. J Food Compos Anal 23:194-198 (2010).
20. Pedreschi F, Moyano P, Kaack K and Granby K, Color changes and acrylamide formation in fried potato slices. Food Res Int 38:1-9 (2005).
21. Kumar D and Ezekiel R, Developmental changes in sugars and dry matter content of potato tuber under sub-tropical climates. Sci Hortic 110:129-134 (2006).
22. Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M et al., Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Biosci Biotechnol Biochem 70:1173-1180 (2006).
23. Bütikofer U and Ardö Y, Quantitative determination of free amino acids in cheese. Bulletin-FIL-IDF, International Dairy Federation (Belgium) (1999).
24. Castle L, Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel. J Agric Food Chem 41:1261-1263 (1993).
25. Kita A, The influence of potato chemical composition on crisp texture. Food Chem 76:173-179 (2002).
26. Eppendorfer W and Bille S, Free and total amino acid composition of edible parts of beans, kale, spinach, cauliflower and potatoes as influenced by nitrogen fertilisation and phosphorus and potassium deficiency. J Sci Food Agric 71:449-458 (1996).
27. Martin F and Ames J, Formation of Strecker aldehydes and pyrazines in a fried potato model system. J Agric Food Chem 49:3885-3892 (2001).
28. Wicklund T, Østlie H, Lothe O, Knutsen SH, Bråthen E and Kita A, Acrylamide in potato crisp: the effect of raw material and processing. LWT - Food Sci Technol 39:571-575 (2006).
29. Gökmen V, Palazoglu TK and Senyuva HZ, Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries. J Food Eng 77:972-976 (2006).
30. Gökmen V and Senyuva HZ, Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating. Food Chem 99:238-243 (2006).
31. Alvarez M, Morillo M and Canet W, Characterization of the frying process of fresh and blanched potato strips using response surface methodology. Eur Food Res Technol 211:326-335 (2000).
32. Canet W, Alvarez MD and Fernández C, Optimization of low-temperature blanching for retention of potato firmness: effect of previous storage time on compression properties. Eur Food Res Technol 221:423-433 (2005).
33. Verlinden BE, Yuksel D, Baheri M, De Baerdemaeker J and Van Dijk C, Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars. Int J Food Sci Technol 35:331-340 (2000).
34. 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 217:369-373 (2003).