Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Abstract

Several components were added to the blanching water of potato crisps. Calcium ions, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, as well as free glycine and L-lysine. The acids, NaCl and calcium-containing additives also lowered the oil absorption, which may have led to a reduced heat transfer and acrylamide contamination in the final product. Textural and compositional product changes may thus also influence acrylamide formation. By means of sensory analyses of these crisps, a successful combination was demonstrated between acrylamide mitigating treatments and crisps of acceptable or even superior product quality, compared to control crisps blanched in water. However, the applied components and concentration levels should be well chosen in order not to generate product-foreign flavours or undesired product colour.

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

“…This result disagreed with other studies findings (Mestdagh et al 2008). Lawless et al (2003) examined whether mixtures with other simple tastants would modify the tastes of calcium chloride.…”

“…4 Differences of mean ratings (± standard error) of each sample from blind control. Zero level = no difference between a rating of a sample vs. blind control; **p<0.01, ***p<0.001 This result agreed with the results reported by Mestdagh et al (2008). They studied the effect of several components on sensory quality of potato crisps when added to the blanching water.…”

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

“…These earlier reported experiments were however performed in an aqueous asparagine/glucose model system (Kolek, Simko, & Simon, 2006). Yet, in real foodstuffs, NaCl appeared to have more acrylamide lowering properties compared to model systems (Franke, Sell, & Reimerdes, 2005;Gökmen & Senyuva, 2007a), as investigated in a subsequent study (Mestdagh, De Wilde, Delporte, Van Peteghem, & De Meulenaer, 2007). In addition, the effect of sodium acid pyrophosphate (Na 2 H 2 P 2 O 7 ) was evaluated.…”

Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips

“…For example low pH can inhibit Maillard reaction resulting in undesirable flavors and sour product taste thus impacting sensory quality (Mestdagh et al, 2008). Similarly, addition of sulfur containing amino acids can generate unpleasant odors while use of CaCl 2 can produce bitter aftertaste despite improved texture.…”