Acrylamide is considered a carcinogen in animals and a possible carcinogen in
humans. It has been found in starch rich foods cooked at high temperatures. Vacuum
frying (10 Torr) was studied as a possible alternative to reduce acrylamide formation in
potato chips.
Seven potato cultivars were analyzed to determine their influence on acrylamide
formation during traditional and vacuum frying. The White Rose cultivar produced the
highest level of acrylamide during both traditional and vacuum frying. Vacuum frying
(10 Torr, 118oC, 8 min) produced chips with lower acrylamide content than those
produced under traditional frying (165oC, 4 min) for all cultivars.
The cultivar Atlantic was used to determine the kinetics of acrylamide formation
during traditional and vacuum frying at different temperatures because it is a good
chipping cultivar and it was the most abundant in the lab. Acrylamide accumulation
under vacuum frying was modeled using first-order kinetics, and during traditional
frying it was modeled using the logistic kinetic model. The behavior of the kinetics of
acrylamide content in potato chips fried under the two processes was different mainly
due to the different temperatures used. During traditional frying, higher temperatures areused (150oC to 180oC) and acrylamide after some time is produced but also starts
degrading, producing a constant level of acrylamide content at longer times. During
vacuum frying (10 Torr), acrylamide increased exponentially (but at lower levels) for all
frying times.
The effect of potato components was studied by infusing leached potato slices
with predetermined amounts of glucose and asparagine. Increasing glucose and
asparagine content in the slices increased the acrylamide content in the potato chips.
Color could not be used as an indication of acrylamide content, since potato chips with
similar color had very different acrylamide concentrations.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/3970 |
| Date | 16 August 2006 |
| Creators | Granda, Claudia Esthela |
| Contributors | Moreira, Rosana |
| Publisher | Texas A&M University |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | 1276157 bytes, electronic, application/pdf, born digital |
Page generated in 0.002 seconds