The effect of asparaginase on acrylamide formation in French fries |
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Authors: | Franco Pedreschi Karl Kaack Kit Granby |
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Affiliation: | 1. Departmento de Ciencia y Tecnologia de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Av. Ecuador 3769, Santiago, Chile;2. Department of Food Science, Faculty of Agricultural Sciences, Research Centre Aarslev, University of Aarhus, Kirstinebjergvej 10, 5792 Aarslev, Denmark;3. The National Food Institute, The Technical University of Denmark, Moerkhoej Bygade 19, 2860 Soeborg, Denmark |
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Abstract: | Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final frying. Par-fried potatoes of Bintje variety were prepared by cutting strips (0.8 × 0.8 × 5 cm) which were blanched at 75 °C for 10 min. Unblanched strips were used as the control. Control or blanched strips were then dried at 85 °C for 10 min and immediately partially fried at 175 °C for 1 min. Finally, frozen par-fried potatoes were fried at 175 °C for 3 min to obtain French fries. Pre-drying of raw or blanched potato strips did not generate acrylamide formation as expected. Partial frying of pre-dried control potato strips generated 370 μg/kg of acrylamide and the final frying determined French fries with 2075 μg/kg of acrylamide. When control potato strips were treated with a 10000 ASNU/l asparaginase solution at 40 °C for 20 min, the acrylamide formation in French fries was reduced by 30%. When blanched potato strips were treated in the same way, the produced French fries have 60% less acrylamide content than blanched strips without the enzyme treatment. Soaking of blanched potato strips (75 °C, 10 min) in an 10000 ASNU/l asparaginase solution at 40 °C for 20 min is an effective way to reduce acrylamide formation after frying by reducing the amount of one of its important precursors such as asparagine. |
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Keywords: | Par-fried potatoes Frying Acrylamide French fries Reducing sugar Glucose Asparagine Asparaginase |
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