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

Figures & data

TABLE 1 Effect of different irradiation doses on the composition of raw and irradiated samples of potato tubers (on dry weight basis)

Parameters	Irradiation doses (Gy)
	0	50	100	150
Dry matter (%)	20.11 ± 1.30	18.44 ± 2.44	19.71 ± 1.31	19.31 ± 1.62
Moisture (%)	79.89 ± 0.11	81.55 ± 2.44	80.29 ± 1.31	80.69 ± 1.62
Ash (%)	0.99 ± 0.06	1.03 ± 0.05	0.98 ± 0.05	1.01 ± 0.09
Crude protein (%)	10.92 ± 1.13	11.04 ± 1.05	10.08 ± 0.83	10.96 ± 1.51
Total carbohydrades (%)	82.99 ± 0.94	80.62 ± 0.92	82.52 ± 0.62	79.98 ± 1.28
Reducing sugar (%)	0.83 ± 0.003	0.86 ± 0.03	0.83 ± 006	0.88 ± 0.003
Starch (%)	76.59 ± 3.42	75.86 ± 6.11	79.49 ± 6.17	77.85 ± 1.72
Volatile basic nitrogen (mg/Kg)	114.24 ± 13.76	75.43 ± 38.61	68.24 ± 16.73	39.66 ± 14.08

FIGURE 1 Acrylamide concentrations in fried potatoes in two different treatments. (A) The first treatment (irradiating potato tubers at 4 low gamma doses before frying*). (B) The second treatment (combined treatment of irradiation potato tubers at 4 low gamma doses and then blanching the potato strips by warm water before frying).

FIGURE 2 Chromatogram represents the variation of acrylamide content in the fried potatoes at the first treatment (potato tubers irradiated with low doses of gamma irradiation [(1) 0 Gy; (2) 50 Gy; (3) 100 Gy; (4) 150 Gy] before fraying).

FIGURE 3 Chromatogram represents the variation of acrylamide content in the fried potatoes at the combined treatment (potato tubers irradiated with low doses of gamma irradiation [(1) 0 Gy; (2) 50 Gy; (3) 100 Gy; (4) 150 Gy] and then blanching the strips by warm tap water before fraying).