Truong Van-Den, Pascua Yvette T, Reynolds Rong, Thompson Roger L, Palazoğlu T Koray, Mogol Burce Atac, Gökmen Vural
USDA-ARS, SAA Food Science Research Unit, North Carolina State University , Raleigh, North Carolina 27695, United States.
J Agric Food Chem. 2014 Jan 8;62(1):310-6. doi: 10.1021/jf404290v. Epub 2013 Dec 20.
Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.
由于对富含胡萝卜素的红薯（SP）制成的优质薯条的需求不断增加，红薯薯条（SPFF）中丙烯酰胺的形成可能是一个潜在的健康问题。这是关于加工方法对SPFF中丙烯酰胺形成影响的首份报告。未经处理的红薯条在165°C下油炸2、3和5分钟后，SPFF中的丙烯酰胺含量分别为124.9、255.5和452.0纳克/克鲜重，而当红薯条经过包括水煮和在油炸前浸泡在0.5%焦磷酸钠溶液中的加工处理后，丙烯酰胺含量分别降至约16.3、36.9和58.3纳克/克，约降低了7倍。在预炸前将薯条条额外浸泡在0.4%氯化钙溶液中的步骤使钙含量从0.2毫克/克增加到0.8毫克/克，并使丙烯酰胺含量分别降至6.3、17.6和35.4纳克/克。通过整合食品工业中常用的加工处理方法，可以获得丙烯酰胺含量低于100纳克/克或比白土豆薯条低几倍的SPFF。
