Effects of nitrogen treatments and processing conditions on acrylamide formation in potato chips or French fries

The aim of this work was to examine the effect of frying conditions and blanching with different additives on the acrylamide content in potato chips. Furthermore, acrylamide formation in French fries was examined in relation to different nitrogen fertilization strategies and potato strip size. Frying potato slices at 160°C for 7 min mitigated the acrylamide formation in potato chips processed from Atlantic, Snowden and Vigor varieties by 84, 67 and 78%, respectively, compared to potato slices fried at 190°C for the same frying time. The most effective reduction (19-59%) was obtained when potato slices were blanched in distilled water for 5 min at 65ºC. This study showed that different nitrogen treatments can affect the formation of acrylamide in French fries and its precursor contents in potatoes. Decreasing the surface-to-volume ratio by creating thicker potato strips reduced acrylamide content in French fries processed from Russet Burbank, Ranger Russet, and Shepody varieties.

Authors

• Liyanage, Dilumi Wathsala Kekulandala
• University of Lethbridge. Faculty of Arts and Science

• acrylamide formation
• acrylamide precursors in potato tubers
• fried potato processing
• fried potato products
• high temperature processing
• nitrogen fertilization strategies
• Dissertations, Academic

Identifier

hdl:10133/5533

OAI identifier oai:identifier

oai:opus.uleth.ca:10133/5533