31-3 |
Formation of acrylamide in potato chip and French fry models |
Y. PARK, M. W. Pariza, J. M. Storkson, K. J. Albright, and W. Liu. Dept. of Food Microbiology & Toxicology, Univ. of Wisconsin, Madison, Food Research Institute, 1925 Willow Dr., Madison, WI 53706-1103 Formation of acrylamide was studied using potato chip and French fry models. We first compared the effects of different cooking conditions: raw, fried, baked, microwaved, or blanching before frying, on the formation of acrylamide. Next the effects of temperature and/or time of frying were studied. We also tested various oil types: corn, peanut, canola, and olive oils and shortening, to determine whether cooking oils can modify the formation of acrylamide. The role of asparagine, as well as the potential use of asparaginase to reduce acrylamide formation were studied. Other soaking solutions (antioxidants, glutamine, sucrose, glycerol and an aqueous solution at various pHs) were tested using the potato chip model. The lower the pH of the soaking solution, the lower the level of acrylamide formed in the potato chips. By manipulating the cooking process physically and/or chemically, it may be possible to reduce the formation of acrylamide in food.
Session 31, Acrylamide in food(s): Chemistry, toxicology, and regulations (Part 1)
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