Effect of Pre-Treatments, Frying Temperature and Oven Re-Heating on the Acrylamide Content and Quality Characteristics of French Fries from ‘Rooster’ Potato Tubers

Acrylamide levels in food, and especially in potato products, are perceived world wide as a potential public health problem. The current trials on ‘Rooster’ potato tubers purchased (as ware samples) in a supermarket and fried under domestic conditions showed that soaking (citric acid vs. water) and pre-treatments such as blanching in water and pre-frying in oil were useful for lowering the content of acrylamide precursors (reducing sugars and asparagine) in potato tuber strips and also the acrylamide content in the corresponding French fried samples. However, this effect was small relative to that of frying temperature where an increase in acrylamide content from 243 (150°C/6 min) to 761 μg/g (190°C/6 min) was demonstrated in French fries. Oven-reheating (convection vs. microwave) of fully fried samples had no effect on acrylamide content. Soaking, blanching, frying and re-heating treatments had an effect on fry colour and on textural properties. However, the extent of the effects was generally small for the latter. A sensory panel indicated that Hunter values in the ranges 68-70 L or 2.8-3.0 L/b represented ideal French fry colour. _____________________________________________________________________________________________________________