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Original Articles

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

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Pages 1447-1454 | Received 09 Jul 2014, Accepted 20 Sep 2014, Published online: 07 Mar 2016
 

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.

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.

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