Meny

Javascript verkar inte påslaget? - Vissa delar av Lunds universitets webbplats fungerar inte optimalt utan javascript, kontrollera din webbläsares inställningar.
Du är här

Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

Författare:
Publiceringsår: 2010
Språk: Engelska
Sidor: 194-198
Publikation/Tidskrift/Serie: Journal of Food Composition and Analysis
Volym: 23
Nummer: 2
Dokumenttyp: Artikel
Förlag: Elsevier Science Ltd

Sammanfattning

Acrylamide, a probable carcinogen, is formed via the Maillard reaction between reducing sugars and the amino acid asparagine during heating of carbohydrate-rich foods. Potatoes contain high levels of these precursors, and thus potato crisps can contain high levels of acrylamide. In this study, the effect of blanching on the concentration of precursors and acrylamide content was studied in three potato clones stored at 4 degrees C or 8 degrees C. After 6, 12 and 18 weeks of storage, potatoes were sliced and blanched for 3 min in water at 80 degrees C and deep-fat fried for 3 min at an initial frying temperature of 180 degrees C and a final frying temperature of 160 degrees C. Blanching reduced the acrylamide content by 51-73%. Interestingly, blanching affected the levels of the precursor sugars and asparagine, but not the acrylamide content to the same extent. The reduction of precursors was 17-66%. This may be due to restriction of the transport of precursors to the surface, as the availability of precursors for reactions is crucial for acrylamide formation. In conclusion, blanching was an efficient way to reduce acrylamide content in potato crisps, in addition to using potatoes low in asparagine and reducing sugars. (C) 2009 Elsevier Inc. All rights reserved.

Disputation

Nyckelord

  • Agriculture and Food Sciences
  • Food toxicants
  • Food safety
  • Potato crisps
  • Potato chips
  • Storage conditions
  • Defined potato clones
  • Acrylamide
  • Blanching
  • Food composition
  • analysis
  • Food

Övriga

Published
Yes
  • ISSN: 0889-1575

Box 117, 221 00 LUND
Telefon 046-222 00 00 (växel)
Telefax 046-222 47 20
lu [at] lu [dot] se

Fakturaadress: Box 188, 221 00 LUND
Organisationsnummer: 202100-3211
Om webbplatsen