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1. Lactic acid fermentation reduces acrylamide formation and other maillard reactions in French fries

Author

Baardseth, Pernille, Blom, Hans, Skrede, Grete, Mydland, Liv T., Skrede, Anders, and Slinde, Erik

Subjects
Fermentation -- Research, Lactic acid -- Research, Acrylamide -- Research, Food conservation -- Research, French fries -- Storage, Food -- Protection and preservation, Food -- Research, Business, Food/cooking/nutrition
Abstract

Lactic acid fermentation of nonblanched potato rods for 45 min reduced acrylamide level in French fries with 48%, and with 71% after 120 min, while by blanching potato rods before fermentation, reductions in acrylamide after 45 min and 120 min were 79% and 94% respectively. These findings concluded that acrylamide formation during production of French fries could be effectively lowered by lactic acid fermentation of potato rods before deep-frying.

Published
2006

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