Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips

Abstract

Potato tubers were irradiated in ⁶⁰Co gamma station at different doses in order to investigate the effect of gamma irradiation on acrylamide formation in fried potato strips. Acrylamide content due to the irradiation treatment was reduced by 20–54% compared to a control after frying the irradiated tubers. While apply a blanching process, using warm tap water, to potato strips before frying has decreased acrylamide by 61%. A combination of gamma irradiation and a blanching process, which was applied in this work, showed a maximum decrease in acrylamide formation to reach 78% in fried potatoes.

Keywords:

• Acrylamide
• Gamma irradiation
• Blanching
• Fried potato

ACKNOWLEDGMENTS

The authors wish to express their deep appreciation to the Director General of Atomic Energy Commission of Syria, the Head of Chemical Department, and to A. Odeh, and A. Alkaid.