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A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
Article first published online: 20 JUL 2006
DOI: 10.1111/j.1365-2621.2003.tb09641.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
Jung, M.Y., Choi, D.S. and Ju, J.W. (2003), A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries. Journal of Food Science, 68: 1287–1290. doi: 10.1111/j.1365-2621.2003.tb09641.x
Publication History
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030048 Submitted 1/28/03, Accepted 1/29/03, Received 1/31/03
- Abstract
- References
- Cited By
Keywords:
- acrylamide;
- corn chips;
- french fries;
- frying;
- baking
ABSTRACT: The effects of lowering pH by an acidulant (citric acid) on the formation of acrylamide in fried and baked corn chips and in french fries were studied by using a GC/MS. The 0.2% citric acid treatments induced 82.2% and 72.8% inhibition of acrylamide formation in fried and baked corn chips, respectively. Dipping potato cuts in 1% and 2% citric acid solutions for 1 h before frying showed 73.1% and 79.7% inhibition of acrylamide formation in french fries. In the experiment of heating 1 mL solution containing asparagine and glucose in phosphate buffers, by lowering the pH from 7.0 to 4.0, 99.1% inhibition of acrylamide formation was achieved. This is the first finding of an effective, simple, and practical way to limit the acrylamide formation in real foods.