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http://hdl.handle.net/10773/36674
Title: | A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology |
Author: | Dourado, Cátia Pinto, Carlos A. Cunha, Sara C. Casal, Susana Saraiva, Jorge A. |
Keywords: | High pressure processing Asparaginase Frying Acrylamide Raw potatoes Fried potatoes |
Issue Date: | Mar-2020 |
Publisher: | Elsevier |
Abstract: | The potentiality of high pressure processing (HPP) to possibly enhance diffusion of asparaginase into raw potato sticks, and consequently on reduction of acrylamide levels in fried potatoes was evaluated. Raw potato sticks were immersed in asparaginase (10,000 ASNU/L) and immediately subjected to 0.1, 100, 200 and 400 MPa for 5 min, with total enzymatic reaction times of 5, 10 and 20 min and room temperature. Pressurized raw potato sticks became softer, more flexible, and required lower energy for cutting (up to 47% less); the roughness of potato surface and moisture content were slightly reduced; and the concentration of soluble solids in the exterior solutions increased, indicative of a leaching effect. Due to changes induced by asparaginase and/or HPP on raw potatoes, fried potatoes exhibited higher weight loss after frying, and higher hardness (crispness). The combined treatment with asparaginase and HPP showed to reduce acrylamide levels by 26 -47%, while with asparaginase or HPP alone there was no significant reduction. |
Peer review: | yes |
URI: | http://hdl.handle.net/10773/36674 |
DOI: | 10.1016/j.ifset.2020.102310 |
ISSN: | 1466-8564 |
Appears in Collections: | DQ - Artigos REQUIMTE - Artigos |
Files in This Item:
File | Description | Size | Format | |
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A novel strategy of acrylamide mitigation in fried potatoes using.pdf | 883 kB | Adobe PDF | View/Open |
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