Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions.

UNLABELLED

Presence of toxic compounds such as acrylamide and 2,4-decadienal in fried products are dependent on frying temperature and time and the frying oil. Combination treatments such as aqueous pre-treatments of potato slices prior to frying; addition of L-proline to pre-treated samples; moisture reduction of samples pre-frying, replacement of refined soybean oil by deodorized-virgin-coconut oil (DVCO) as frying medium; and modification of frying time-temperature regime, were implemented to mitigate acrylamide and 2,4-decadienal in fried potato-crips, concomitantly enhancing their organoleptic quality. Based on similarity values of % acrylamide mitigation, experimental conditions were classified into four main clusters and the optimized conditions of the combination treatments obtained by central composite rotatable design were: blanching at 70 °C for 20 min; addition of 2% L-proline to pre-treated potato slices; and deep-frying in DVCO under modified frying conditions (140 °C, 5 min) successfully alleviated acrylamide (~ 99%) (confirmed by HR-MS and quantified by RP-HPLC) and 2,4-decadienal (quantified by RP-HPLC) in the fried potato-crisps, improving them sensorically. High Pearson's correlation co-efficient ( = 0.9955) was obtained between sensory scores and texture profile analyses data of the fried crisps. This mitigation strategy can be successfully extrapolated to industrial-scale frying for enhanced safety and sensory appeal of fried products.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05328-6.