Naslov
Influence of innovative processing techniques on the acrylamide formation in French Fries

Autori
I.Mandić Andačić, A. Tot, A. Krivohlavek, S. Rimac Brnčić, M. Badanjak Sabolović

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
2nd Food Chemistry Conference

Mjesto i datum
Sevilla, Španjolska, 17.09.2019. - 19.09.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
akrilamid, pomfrit, inovativne procesne tehnike, UPLC-MS/MS
(acrylamide, French Fries, innovative processing techniques, UPLC-MS/MS)

Sažetak
According to the European Food Safety Authority report (EFSA, 2015), acrylamide levels in fried potato products are still high and often exceeds the reference values. Therefore, in this paper, the impact of innovative processing techniques (microwave blanching and hot air spraying) on the reduction of the acrylamide formation in three different potato varieties, taken from the commercial network in the Republic of Croatia have been studied. For this purpose, heat treatment of the samples involved pre- treatment of microwave blanching (80 °C/4 minutes, with or without the addition of 0.3 % CaCl2) and frying of blanched potato sticks in deep oil (180°C/5 minutes) and in hot air stream (180 °C/21 minutes). The acrylamide content was determined by the UPLC-MS/MS method and compared to the acrylamide content determined in the control samples (samples fried in oil without pre-treatment). The obtained results have shown that the application of innovative processing techniques resulted in a reduction of acrylamide formation in fried potatoes from 8 % to 78 %. In order to determine sensory properties of finished products, color and texture parameters of heat- treated samples were measured. Measurement of the color parameters was determined by a colorimeter, and color pattern parameters (L*, a* and b*) were determined for each performed frying process and the applied heat pre- treatment. Textural properties of fried potatoes were determined by the texture analyser. Using TE 32 Texture Exponent, the maximum force (Fmax) was expressed in N. Among the three different analysed potato varieties (Spunta, Artemis and Blue Salad), potato samples of the Sante variety have shown the best results regarding acrylamide reduction and retaining desired sensory properties. Therefore, application of innovative processing techniques has potential in terms of decreasing the formation of acrylamide in potato products, and depends primarily on the potato variety and applied heat treatment.

Izvorni jezik
Engleski

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