Abstract
Prototype processes were developed for the substantial suppression of acrylamide formation (40–95% compared to untreated controls) in cut surface fried potato products using potato chips (crisps) as the primary model. The most efficacious procedures employed sequentially both surface preparation and subsequent acrylamide precursor complexation and/or competitive inhibition processing steps. Surface preparation processing involved either various low-temperature (50–75°C) aqueous (5–30 min) or ca. 80% ethanol blanch solutions for various times (1–5 min) combined with aqueous leaching steps (1–10 min) to reduce concentration of acrylamide precursors in the critical frying zone of cut potato surfaces. Acrylamide precursor complexation and/or competitive inhibition processing strategies included immersion exposure of prepared cut potato surfaces to solutions or dispersions of various combinations of either calcium chloride, phytic acid, chitosan, sodium acid pyrophosphate, or N-acetylcysteine.
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Lindsay, R.C., Jang, S. (2005). Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products. In: Friedman, M., Mottram, D. (eds) Chemistry and Safety of Acrylamide in Food. Advances in Experimental Medicine and Biology, vol 561. Springer, Boston, MA. https://doi.org/10.1007/0-387-24980-X_30
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DOI: https://doi.org/10.1007/0-387-24980-X_30
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