54I-12 |
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F. W. PEDRESCHI, Dept. of Food Science and Technology, Univ. de Santiago de Chile, Av. Ecuador 3769, Casilla 233, Santiago, 1, Chile, P. C. Moyano, Dept. of Chemical Engineering, Univ. de Santiago de Chile, P.O. Box 10233, Santiago, Chile, K. Kaack, Dept. of Horticulture, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, 5792 Aarslev, Denmark, and K. Granby, Dept. of Food Chemistry, Danish Institute for Food and Veterinary Research, Moerkhoej Bygade 19, 2860 Soeborg, Denmark. Frying is one of the oldest and most popular of cooking methods. Frying has been defined as the immersion of a food product in an edible fat heated above the boiling point of water, and may therefore be considered a dehydration process. Oil uptake of potato chips is an important parameter to be controlled during processing, together with crispness, color, and acrylamide content. This work will: (A) study oil absorption in potato slices during frying; (B) study acrylamide formation in potato chips during frying; and (C) find a relationship between browning development and acrylamide occurrence in potato chips. Prior to frying, potato slices were blanched in hot water at 85 °C for 3.5 min. Unblanched slices were used as the control. Control and blanched potato slices (Panda variety, diameter: 37 mm, width: 2.2 mm) were fried at 120 °C, 150 °C, and 180 °C until moisture contents of ~1.8% (total basis) were reached and their final acrylamide content and color were measured. Color was recorded using the chromatic redness parameter a*. Oil content was measured periodically in potato slices during frying. Blanching reduced acrylamide formation in potato chips in ~64% (average value) in comparison with control chips at the three oil temperatures tested. Average acrylamide content increased ~58 times as the frying temperature increased from 120 °C to 180 °C. There was a linear correlation between acrylamide content of potato chips and their color represented by the redness component a* in the range of the temperatures studied. Oil uptake was higher in ~15% for blanched samples than for control samples after 20 sec of frying. Besides, the higher the frying temperature, the lower the oil absorption in control potato chips. Blanching produced potato chips with less acrylamide content, but with higher oil content than control potato chips.
Session 54I, Toxicology & Safety Evaluation: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |