title: The effect of asparaginase on acrylamide formation in French fries.
abstract: Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final frying. Par-fried potatoes of Bintje variety were prepared by cutting strips (0.8×0.8×5cm) which were blanched at 75°C for 10min. Unblanched strips were used as the control. Control or blanched strips were then dried at 85°C for 10min and immediately partially fried at 175°C for 1min. Finally, frozen par-fried potatoes were fried at 175°C for 3min to obtain French fries. Pre-drying of raw or blanched potato strips did not generate acrylamide formation as expected. Partial frying of pre-dried control potato strips generated 370μg/kg of acrylamide and the final frying determined French fries with 2075μg/kg of acrylamide. When control potato strips were treated with a 10000 ASNU/l asparaginase solution at 40°C for 20min, the acrylamide formation in French fries was reduced by 30%. When blanched potato strips were treated in the same way, the produced French fries have 60% less acrylamide content than blanched strips without the enzyme treatment. Soaking of blanched potato strips (75°C, 10min) in an 10000 ASNU/l asparaginase solution at 40°C for 20min is an effective way to reduce acrylamide formation after frying by reducing the amount of one of its important precursors such as asparagine.
authors.affiliation: Departmento de Ciencia y Tecnologia de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Av. Ecuador 3769, Santiago, Chile. Electronic address: fpedresc@usach.cl.
authors.forename: Franco
authors.initials: F
authors.lastname: Pedreschi
authors.affiliation: Department of Food Science, Faculty of Agricultural Sciences, Research Centre Aarslev, University of Aarhus, Kirstinebjergvej 10, 5792 Aarslev, Denmark.
authors.forename: Karl
authors.initials: K
authors.lastname: Kaack
authors.affiliation: The National Food Institute, The Technical University of Denmark, Moerkhoej Bygade 19, 2860 Soeborg, Denmark.
authors.forename: Kit
authors.initials: K
authors.lastname: Granby
keywords: Acrylamide; Asparaginase; Asparagine; French fries; Frying; Glucose; Par-fried potatoes; Reducing sugar