Comparision of physical, chemical and enzymatic pre-treatment for reducing acrylamid in potato chips in Agriya and Ladyrosetta varieties

There are different concentrate of glucose, fructose and asparagine in various varieties of potato. This is one of the most important reasons for production different amount of acrylamide during heat processing. In order to decrease acrylamide precursors, three methods, including: Blanching of potato slices (80ºC, 10, 15 min), Immersion of potato slices in L-asparaginase soluble (4, 8 ppm), Immersion of potato slices in acetic acid soluble (0.1, 0.5 mol/lit) were used in two potato varieties, Agria and Ladyrosetta. Then treatmented potato slices were fried at 180ºC and the amount of acrylamide in potato chips was measured. The results showed that, the effect of potato varieties and pretreatment method are significant on acrylamide production. According to the result, the sample of Agria variety that had been processed by 8 ppm L-asparaginase, had the minimum level of acrylamide but the highest level of it was observed in control sample of Ladyrosetta, and it had significant difference with other samples. Regarding to the result, Agria variety is more appropriate than Lady rosetta for potato chips producing. Furthermore, in order to reduce of acrylamide in final fried product, use of Lasparaginase is more effective than other methods.