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The effect of biological (yeast) treatment conditions on acrylamide formation in deep-fried potatoes

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Abstract

Effects of biological (yeast) treatments on acrylamide formation in deep-fried potatoes were studied. Potato chips were subjected to yeast fermentation prior to deep-frying to lower the level of reducing sugars and to reduce the amount of acrylamide. The solid-liquid ratio, fermentation temperature, and quantity of added yeast were studied. Optimum conditions for decreasing reducing sugar contents were a 1:4 solid-liquid ratio, a fermentation temperature of 37°C, and addition of 0.5% yeast. Potato strips treated under optimum conditions had 70% less acrylamide than control group chips after deep-frying. Yeast fermentation treatments are an effective way to reduce acrylamide formation in fried potatoes without influencing product quality.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, 214122, China

    Weilin Zhou, Miao Wang & Ruohua Zhang

  2. School of Biotechnology, Jiangnan University, Jiangsu, 214122, China

    Jian Chen

Authors
  1. Weilin Zhou
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  2. Miao Wang
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  3. Jian Chen
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  4. Ruohua Zhang
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Correspondence to Miao Wang.

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Zhou, W., Wang, M., Chen, J. et al. The effect of biological (yeast) treatment conditions on acrylamide formation in deep-fried potatoes. Food Sci Biotechnol 24, 561–566 (2015). https://doi.org/10.1007/s10068-015-0073-4

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  • DOI: https://doi.org/10.1007/s10068-015-0073-4

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