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Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying

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Abstract

In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also influence the formation of AA and HMF. Meanwhile, the formation of HMF has significant correlation with the formation of AA in reconstituted potato chips. A typical exponential growth curve was observed by plotting AA levels vs HMF content which were all determined under different heating condition: \( AA=0.002\exp \left( {\frac{HMF }{10.850 }} \right)+0.143\,\left( {{R^2}=0.850} \right) \). The model could be used as a tool for estimating the formation of AA when the content of HMF was known.

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Abbreviations

AA:

Acrylamide

HMF:

5-hydroxymethylfurfural

SD:

Standard deviation

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Acknowledgements

This work was supported by the Fund of “National Natural Science Fundation (31000750)”, the National Basic Research Program of China (“973” Program, 2012CB720805), China Postdoctoral Science Foundation Special Funded Project (201104527), and Fund for Distinguished Young Scholars of Heping Campus of Jilin University (4305050102Q9). Accordingly, the authors gratefully acknowledge the fund supports.

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Authors and Affiliations

  1. College of Quartermaster Technology, Jilin University, Changchun, China, 130062

    YuTian Miao, HuanJie Zhang, LuLu Zhang, SiJia Wu, YiJia Sun, Yu Shan & Yuan Yuan

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  1. YuTian Miao
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  2. HuanJie Zhang
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  3. LuLu Zhang
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  4. SiJia Wu
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  7. Yuan Yuan
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Correspondence to Yuan Yuan.

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Miao, Y., Zhang, H., Zhang, L. et al. Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying. J Food Sci Technol 51, 4005–4011 (2014). https://doi.org/10.1007/s13197-013-0951-9

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