engleski

Influence of Ultrasound Blanching on Acrylamide Mitigation in French Fries

The aim of this study was to investigate the effect of ultrasonic blanching prior to deep- frying of potato strips on the mitigation of acrylamide. Acrylamide is a potential carcinogen formed during thermal processes such as frying, baking or roasting at temperature above 120 ºC, when reducing sugars react with amino acid asparagine in the Maillard reaction. This reactions resulted in changes in the final product like desirable improvement of the textural characteristics or undesirable formation of acrylamide. Potato strips were treated either with ultrasound at 20 kHz and different amplitude levels for 5 min or with blanching using hot water at 70 °C for 5 min. Samples were analysed for acrylamide content using UPLC/MS MS and QUEChERS sample preparation methodology. The effect of ultrasound blanching on texture profile of French fries was observed by measuring their textural properties by Texture analyser. Colour is measured for each sample, and results were represented with redness, yellowness and lightness values. Blanched and ultrasound treated French fries exhibited similar colour change. Both blanching treatments reduced acrylamide content of the final product. Therefore, ultrasound blanching present a potential method for mitigation of acrylamide content in fried potato strips.

french fries, acrylamide, ultrasound blanching

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