Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Several components were added to the blanching water of potato crisps. Calcium ions, sodium acid pyrophosphate, citric, acetic and l-lactic acid significantly reduced the final acrylamide content, as well as free glycine and l-lysine. The acids, NaCl and calcium-containing additives also lowered the oil absorption, which may have led to a reduced heat transfer and acrylamide contamination in the final product. Textural and compositional product changes may thus also influence acrylamide formation. By means of sensory analyses of these crisps, a successful combination was demonstrated between acrylamide mitigating treatments and crisps of acceptable or even superior product quality, compared to control crisps blanched in water. However, the applied components and concentration levels should be well chosen in order not to generate product-foreign flavours or undesired product colour.