Optimization of the blanching process to reduce acrylamide in fried potatoes |
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| Authors: | Frdric Mestdagh Tineke De Wilde Stphanie Fraselle Yasmine Govaert Wilfried Ooghe Jean-Marie Degroodt Roland Verh Carlos Van Peteghem Bruno De Meulenaer |
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| Affiliation: | aDepartment of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium;bDepartment of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium;cScientific Institute of Public Health, Juliette Wytmanstraat 14, B-1050 Brussels, Belgium |
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| Abstract: | A central composite design was used to study the effect of blanching time and temperature on the extraction of reducing sugars from potato strips and slices. After frying, the impact of both factors on the acrylamide content in French fries and potato crisps was evaluated. Acrylamide could be lowered more efficiently in potato crisps compared to French fries, due to a more pronounced extraction of sugars from potato slices upon blanching. In both products, blanching temperature was the main influencing factor for sugar extraction and subsequent acrylamide mitigation. Blanching at temperatures of about 70 °C for a short period of time (about 10 min) was more efficient compared to blanching at lower temperatures, which appeared more time-consuming. However, the extraction efficiency of reducing sugars was over 10% lower when the potato cuts were blanched in water which was previously used for blanching, leading to over 10% less reduction in the final acrylamide content. |
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| Keywords: | Acrylamide Potato Blanching Response surface methodology |
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