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• W2316372215 endingPage "316" @default.
• W2316372215 startingPage "310" @default.
• W2316372215 abstract "Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry." @default.
• W2316372215 created "2016-06-24" @default.
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• W2316372215 date "2013-12-20" @default.
• W2316372215 modified "2023-09-27" @default.
• W2316372215 title "Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries" @default.
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• W2316372215 doi "https://doi.org/10.1021/jf404290v" @default.
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