Temperature and slice size dependences of acrylamide in potato fries

Abstract

In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10, 20, and 30 min) and contents and kinetic parameters of acrylamide were investigated. Formation of acrylamide for both potato varieties followed zero‐order reaction models. As the frying temperature and time increased, formation of acrylamide increased in both potato varieties. Moreover, acrylamide formation significantly reduced by increasing slice size of samples. The most appropriate frying temperature, time, and slice size for the lowest acrylamide formation at 150°C, for 10 min and 9 mm slice size, respectively. The consequences of this study will be helpful for the industry of potato products. Practical applications Potato is one of the most cultivated crops worldwide and potato‐based product have been mostly consumed as fast food such as french fries, chips, etc. Among the potato‐based products, French fries have been considered as one of acrylamide main source in foods because of high content of asparagine, reducing sugars, and deep‐oil frying. This paper aims to provide new knowledge to potato industry in terms of potato slice size's effect on acrylamide formation and to facilitate predicting probable acrylamide contents that can form at the end of frying process. In the current study, acrylamide formation increased as slice size decreased. This means that it should be avoid from low slice size in the commercial production of French fries to decrease the content of acrylamide in the final product. The results of this paper may enable to determine optimum process conditions for products containing low acrylamide.

The Influence of Potato Slice Size on the Acrylamide Level of Potatoes Fried Under Fast Food Conditions

“…Increasing the potato strips size by 2 and 4 mm, respectively, from 7 to 9 mm or from 7 to 11 mm, determined reductions in acrylamide content between 2.38-13.70% at 6 min of frying, between 50.59 -59.26% for 8 min of frying, and between 57.72 -65.60% for 11 min of frying. Similar with our results, in the study realized by Tepe and Kadakal (2019), 2 varieties of potatoes (Ranger Russte and Van Gogh) sizes 3, 6 and 9 mm were deep fried at 150, 170 and 190°C for 10, 20 and 30 min and results showed that the acrylamide content of French fries is influenced by the size of potato strips and also by the frying conditions. It was showed that by increasing the potato slice sizes, the acrylamide content of French fries decreased.…”

“…Also, by increasing the frying time, the L* parameter decreased, French fries became darker while the a* and b* color parameters increased, potatoes becoming redder, and yellower. Similar results were obtained by Tepe and Kadakal (2019) who showed that by increasing the frying time from 10 to 30 min and keeping the same temperature (190°C), the L* parameter decreased, while a* and b* parameters increased. When the potato strips size increased from 3 mm to 9 mm, the L* parameter increased, while a* and b* parameters decreased.…”

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

“…Besides the baked products, food scientists are optimizing the thermal inputs during frying to reduce the acrylamide content in fried products, such as potato chips and French fries. Tepe and Kadakal (2019) deep‐fried the potato slices at different temperature–time combinations to produce French fries. Following temperature–time combinations (150, 170, and 190°C for 10, 20, and 30 min) were used for frying the potato slices before analyzing the acrylamide content and its formation kinetics.…”

Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

“…In studies of product size (surface to volume ratio), French fries with a smaller cross-section were found to contain more acrylamide than those with a larger cross-section [68]. Tepe et al [80] showed that the acrylamide content of potato chips is also related to the thickness of potato slices: the thicker the chips were the less acrylamide the product had. Therefore, among the prepared slices of 3, 6, and 9 mm thickness, the thickest ones contained the least amount of this compound.…”

“…Other factors related to the frying process also include the type of fryer used (traditional or vacuum) [32,135,136], degree of oil degradation [3,137], the percentage ratio of oil used to sample [49,138], and the size of the French fries and the thickness of the potato chips [68,80,131].…”