عنوان مقاله [English]
Acrylamide is formed in carbohydrate-rich foods during high temperature thermal processes. There are well-known biological effects from acute exposure to the high levels of acrylamide, so prevention or elimination of its formation is very important to achieve consumer safety. Due to the ever-increasing consumption of potato and high amount of acrylamide in this product and particularly in French-fried potato, the aim of this study was investigating the effect of different pre-treatments effect [blanching in water, immersion in a calcium chloride solution and coating with carboxymethyl cellulose (CMC)] on reduction of acrylamide content as well as sensory properties of the fried potato. In this regard, the the potato samples were fried in 150°C for 7 min and acrylamide content was measured by gas chromatography with flame ionization detection (GC-FID). The results showed that pre-treatments, either alone or in combination, prevented the formation of acrylamide content varying 27% to 90%, which was statistically significant (p<005). The maximum reduction of acrylamide content was observed in the samples prepared by the combination of three pretreatments. Likewise, the sample blanched, immersed in 0.5% calcium chloride solution and coated with CMC showed the highest score of sensory properties. Consequently, the interaction of the studied pretreatments on the amount of acrylamide content in fried potatoes was significant (p<0.05). It seems that the combination of these pretreatments could possibly results in a healthy product.
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