Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

Abstract

In this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) were fried at 170 degrees C for 5 min (final moisture content of similar to 2.0 g/100 g). Prior to frying, potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control I); (ii) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min; (iii) Rinsing in distilled water plus immersion in an asparaginase solution (10000 ASNU/L) at 50 degrees C for 20 min; (iv) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min plus immersion in an asparaginase solution (10000 ASNU/L) at 50 degrees C for 20 min; (v) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min plus immersion in distilled water at 50 degrees C for 20 min (control II). Blanching in hot water (ii) was almost as effective as asparaginase potato immersion (iii) in order to diminish acrylamide formation in potato chips (acrylamide reduction was similar to 17% of the initial acrylamide concentration). When potato slices were blanched before asparaginase immersion, the acrylamide content of the resultant potato chips was reduced considerably by almost 90%. We have demonstrated that blanching of potato slices plus asparaginase treatment is an effective combination for acrylamide mitigation during frying. It seems to be that blanching provokes changes in the microstructure of potato tissue leading to an easier and more effective diffusion of asparaginase. (C) 2011 Elsevier Ltd. All rights reserved.