TY - JOUR T1 - Optimization of the blanching process to reduce acrylamide in fried potatoes JF - LWT - Food Science and Technology Y1 - 2008 A1 - Mestdagh,F. A1 - De Wilde,T. A1 - Stéphanie Fraselle A1 - Govaert,Y. A1 - Ooghe,W. A1 - J-M Degroodt A1 - R. Verhé A1 - Carlos Van Peteghem A1 - De Meulenaer,B. KW - Acrylamide KW - at KW - Blanching KW - Design KW - effect KW - Efficiency KW - factors KW - Frying KW - Impact KW - Less KW - ON KW - period KW - Potato KW - PROCESSES KW - PRODUCTS KW - reducing KW - reducing sugar KW - Reduction KW - Response surface methodology KW - study KW - sugar KW - Temperature KW - time KW - WATER AB - A central composite design was used to study the effect of blanching time and temperature on the extraction of reducing sugars from potato strips and slices. After frying, the impact of both factors on the acrylamide content in French fries and potato crisps was evaluated. Acrylamide could be lowered more efficiently in potato crisps compared to French fries, due to a more pronounced extraction of sugars from potato slices upon blanching. In both products, blanching temperature was the main influencing factor for sugar extraction and subsequent acrylamide mitigation. Blanching at temperatures of about 70 °C for a short period of time (about 10 min) was more efficient compared to blanching at lower temperatures, which appeared more time-consuming. However, the extraction efficiency of reducing sugars was over 10% lower when the potato cuts were blanched in water which was previously used for blanching, leading to over 10% less reduction in the final acrylamide content VL - 41 SN - 0023-6438 CP - 9 U1 - 2016 M3 - http://dx.doi.org/10.1016/j.lwt.2007.10.007 ER -