54I-13 |
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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, 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. Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. In April 2002, Swedish researchers shocked the food safety world when they presented preliminary findings of acrylamide in some fried and baked foods, most notably potato chips and French fries. Acrylamide reduction in potato chips was investigated in relation to frying temperature and two pretreatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150 °C, 170 °C, and 190 °C until reaching moisture contents of 1.7 g water/100 g (total basis). Prior to frying, potato slices were either (A) soaked in distilled water for 0 min (control), 40 min, and 90 min; or (B) blanched in hot water at six different time-temperature combinations (50 °C for 30 and 70 min; 70 °C for 8 and 40 min; 90 °C for 2 and 9 min). Glucose and asparagine concentration was determined in potato slices before frying, whereas acrylamide content was determined in the resultant fried potato chips. Glucose content decreased by 32% in potato slices soaked 90 min in distilled water. Soaked slices showed, on average, a reduction of acrylamide formation of 27, 38, and 20% at 150 °C, 170 °C, and 190 °C, respectively, when they were compared against the control. Blanching reduced an average of 76% and 68% of the glucose and asparagine content, compared to the control. Surprisingly, potato slices blanched at 50 °C for 70 min had a very low acrylamide content (28 ppb) even when they were fried at 190 °C. For the two pretreatments studied, acrylamide formation increased dramatically as the frying temperature increased from 150 °C to 190 °C. Blanching reduced significantly acrylamide formation in potato slices after frying.
Session 54I, Toxicology & Safety Evaluation: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |