2005 | OriginalPaper | Buchkapitel
Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products
verfasst von : Robert C. Lindsay, Sungjoon Jang
Erschienen in: Chemistry and Safety of Acrylamide in Food
Verlag: Springer US
Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.
Wählen Sie Textabschnitte aus um mit Künstlicher Intelligenz passenden Patente zu finden. powered by
Markieren Sie Textabschnitte, um KI-gestützt weitere passende Inhalte zu finden. powered by
Prototype processes were developed for the substantial suppression of acrylamide formation (40–95% compared to untreated controls) in cut surface fried potato products using potato chips (crisps) as the primary model. The most efficacious procedures employed sequentially both surface preparation and subsequent acrylamide precursor complexation and/or competitive inhibition processing steps. Surface preparation processing involved either various low-temperature (50–75°C) aqueous (5–30 min) or
ca.
80% ethanol blanch solutions for various times (1–5 min) combined with aqueous leaching steps (1–10 min) to reduce concentration of acrylamide precursors in the critical frying zone of cut potato surfaces. Acrylamide precursor complexation and/or competitive inhibition processing strategies included immersion exposure of prepared cut potato surfaces to solutions or dispersions of various combinations of either calcium chloride, phytic acid, chitosan, sodium acid pyrophosphate, or N-acetylcysteine.