Document Detail


Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products.
MedLine Citation:
PMID:  16438314     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Prototype processes were developed for the substantial suppression of acrylamide formation (40-95% compared to untreated controls) in cut surface fried potato products using potato chips (crisps) as the primary model. The most efficacious procedures employed sequentially both surface preparation and subsequent acrylamide precursor complexation and/or competitive inhibition processing steps. Surface preparation processing involved either various low-temperature (50-75 degrees C) aqueous (5-30 min) or ca. 80% ethanol blanch solutions for various times (1-5 min) combined with aqueous leaching steps (1-10 min) to reduce concentration of acrylamide precursors in the critical frying zone of cut potato surfaces. Acrylamide precursor complexation and/or competitive inhibition processing strategies included immersion exposure of prepared cut potato surfaces to solutions or dispersions of various combinations of either calcium chloride, phytic acid, chitosan, sodium acid pyrophosphate, or N-acetylcysteine.
Authors:
Robert C Lindsay; Sungjoon Jang
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Advances in experimental medicine and biology     Volume:  561     ISSN:  0065-2598     ISO Abbreviation:  Adv. Exp. Med. Biol.     Publication Date:  2005  
Date Detail:
Created Date:  2006-01-27     Completed Date:  2006-02-27     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0121103     Medline TA:  Adv Exp Med Biol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  393-404     Citation Subset:  IM    
Affiliation:
Department of Food Science, 1605 Linden Drive, University of Wisconsin-Madison, Madison, WI 53706, USA. rlindsay@wisc.edu
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / analysis
Acrylamides / analysis
Binding, Competitive
Calcium Chloride / analysis
Carboxylic Ester Hydrolases / chemistry
Chemistry / methods*
Chitosan / analysis
Cookery
Diphosphates / analysis
Ethanol / analysis,  chemistry
Food Analysis
Food Contamination
Food Handling
Models, Chemical
Phytic Acid / analysis
Sodium / chemistry
Solanum tuberosum / chemistry*
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Acrylamides; 0/Diphosphates; 10043-52-4/Calcium Chloride; 64-17-5/Ethanol; 7440-23-5/Sodium; 79-06-1/Acrylamide; 83-86-3/Phytic Acid; 9012-76-4/Chitosan; EC 3.1.1.-/Carboxylic Ester Hydrolases; EC 3.1.1.11/pectinesterase

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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