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J Agric Food Chem. 2014 Jan 8;62(1):310-6. doi: 10.1021/jf404290v. Epub 2013 Dec 20.

Processing treatments for mitigating acrylamide formation in sweetpotato French fries.

Author information

1
USDA-ARS, SAA Food Science Research Unit, North Carolina State University , Raleigh, North Carolina 27695, United States.

Abstract

Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.

KEYWORDS:

Ipomoea batatas; acrylamide French fries; asparagine; sugars; sweet potatoes

PMID:
24328312
DOI:
10.1021/jf404290v
[Indexed for MEDLINE]

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