Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes

The objective of this work was to study the effect of chemical and biological pre-treatments on acrylamide formation in deep-fried potatoes. Prior to deep-frying, potatoes cubes were subjected to lactic acid fermentation in the presence or in the absence of glycine, as well as to immersion in an aqueous solution of the amino acid alone. The effects of each pre-treatment on deep-fried potatoes were compared by evaluating acrylamide formation, browning development as well as sensory attributes and preference. Results showed that deep-fried potatoes subjected to the glycine and fermentation pre-treatments had 35% and 50% less acrylamide content than the water-dipped ones. Lactic acid fermentation in the presence of glycine resulted the most effective in decreasing acrylamide formation up to 70%. Such a pre-treatment did not affect the sensory perceived browning, flavour, sourness and crispness of the deep-fried potatoes. Moreover, according to the results of a pair comparison preference test, no significant differences in preference were found among the samples. © 2008 Elsevier Ltd. All rights reserved.