Zhang Yachuan, Kahl Dieter H W, Bizimungu Benoit, Lu Zhen-Xiang
1Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 - 1 Avenue South, Lethbridge, AB T1J 4B1 Canada.
3Present Address: Summerland Research and Development Centre, AAFC, 4200 Highway 97, Summerland, BC V0H 1Z0 Canada.
J Food Sci Technol. 2018 Oct;55(10):4028-4041. doi: 10.1007/s13197-018-3329-1. Epub 2018 Jul 31.
This study aimed to determine the effect of combinations of blanching parameters, including blanching temperatures ranging from 65 to 85 °C and duration times ranging from 2 to 10 min, on reducing sugars, asparagine, acrylamide, and color levels of fried potato chips. Response surface methodology was used to develop response surface equations to estimate these effects. These latter were evaluated before and after a 3-month storage period of potato tubers at 10 °C. It was found that certain blanching parameters resulted in optimal maximum reductions of 64.2, 49.8, and 61.3% for reducing sugar, asparagine, and acrylamide, respectively. Analysis of variance (ANOVA) determined that blanching time had a more significant impact than blanching temperature. The blanching time that resulted in maximum reductions of asparagine, reducing sugars-and ultimately acrylamide-were in the range of 8.8-9.7 min at 68.7-75.0 °C. ANOVA also determined that after the 3-month storage period of potato tubers, variations in blanching time and temperature did not result in any significant differences in acrylamide formation in fried chips. Blanching consistently improved the appearance of the fried chip products, indicated by increases in value and decreases in values. The relationship between acrylamide formation and value was linear ( = 0.839), while the relationship between acrylamide formation and value was not ( = 0.375).
本研究旨在确定热烫参数组合（包括65至85°C的热烫温度和2至10分钟的持续时间）对炸薯片还原糖、天冬酰胺、丙烯酰胺和色泽水平的影响。采用响应面法建立响应面方程来估计这些影响。在马铃薯块茎于10°C储存3个月前后对这些影响进行评估。结果发现，特定的热烫参数分别使还原糖、天冬酰胺和丙烯酰胺的最大降幅达到最佳值64.2%、49.8%和61.3%。方差分析（ANOVA）确定热烫时间比热烫温度的影响更显著。使天冬酰胺、还原糖以及最终丙烯酰胺降幅最大的热烫时间在68.7至75.0°C下为8.8 - 9.7分钟。方差分析还确定，在马铃薯块茎储存3个月后，热烫时间和温度的变化并未导致炸薯片中丙烯酰胺形成出现任何显著差异。热烫持续改善了炸薯片产品的外观，表现为L值增加和a值降低。丙烯酰胺形成与L值之间的关系呈线性（R² = 0.839），而丙烯酰胺形成与a值之间的关系并非如此（R² = 0.375）。
