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Effective ways of reducing acrylamide formation in fried potato products
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MR Koushki *   , M Mohammadian , P Koohy-Kamaly |
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Abstract: (9504 Views) |
| Although heating processes extend the shelf life of food by inactivating harmful microorganisms and unfavorable enzymes, they unavoidably produce hazardous chemical contaminants such as acrylamide. The International Agency for Research on Cancer classified acrylamide as a possible carcinogen for humans. The Joint FAO/WHO Expert Committee on Food Additives (JEFCA) estimated the mean dietary acrylamide intake between 0.3 and 0.8 µg/kg bw /day. However, the acrylamide levels is reported from 400 to 1500 µg/kg in fried potato products. Considering the maximum acrylamide formation in fried potato products and their high consumption in our country, application of mitigation methods such as suitable potato cultivar selection, storage above 8oC, frying under vacuum or at temperatures lower than 120oC, lactic fermentation, soaking potato crisps in acetic acid, citric acid, glycine, hydrocolloids, salts, asparaginase enzyme, vitamins and antioxidants, may minimize the acrylamide levels in fried potato products.
Keywords: Acrylamide, Fried potato, Carcinogenicity |
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| Keywords: Acrylamide, Fried potato, Carcinogenicity |
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Full-Text [PDF 347 kb]
(4216 Downloads)
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Article type: Review |
Subject:
Food Science
Received: 2013/03/17 | Accepted: 2013/11/19 | Published: 2013/11/19
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