title: Processing treatments for mitigating acrylamide formation in sweetpotato French fries.
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.
authors: USDA-ARS, SAA Food Science Research Unit, North Carolina State University , Raleigh, North Carolina 27695, United States.
authors: Van-Den
authors: VD
authors: Truong
authors: Yvette T
authors: YT
authors: Pascua
authors: Rong
authors: R
authors: Reynolds
authors: Roger L
authors: RL
authors: Thompson
authors: T Koray
authors: TK
authors: Palazoğlu
authors: Burce Atac
authors: BA
authors: Mogol
authors: Vural
authors: V
authors: Gökmen
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D027723:Ipomoea batatas / Q000737:chemistry*; D015416:Maillard Reaction; D035281:Plant Tubers / Q000737:chemistry
chemical_list: D020106:Acrylamide
keywords: Ipomoea batatas; acrylamide French fries; asparagine; sugars; sweet potatoes