Application of innovative processing techniques with the aim of reducing formation of acrylamide in fried products

Obzirom na prisustvo akrilamida u različitim kategorijama prženih proizvoda (krumpir, proizvodi od žitarica i kava), kao i na činjenicu da se navedeni proizvodi svakodnevno konzumiraju diljem svijeta, cilj ovog rada bio je primjenom inovativnih procesnih tehnika djelovati na smanjenje nastanka akrilamida u prženim proizvodima, a istovremeno zadržati poželjna senzorska svojstva gotovog proizvoda. Rezultati praćenja razina akrilamida na području Republike Hrvatske, dobiveni analiziranjem 195 uzoraka iz različitih kategorija hrane, metodom tekućinske kromatografije ultra visoke djelotvornosti s tandemskom spektrometrijom masa (UPLC-MS/MS), pokazali su kako su najveći udjeli akrilamida određeni u prženim proizvodima od krumpira. Obzirom na dobivene rezultate, u ovom radu ispitan je utjecaj inovativnih procesnih tehnika na pet različitih sorti krumpira s ciljem smanjenja nastanka akrilamida u prženim krumpirima. Ovisno prvenstveno o sorti, a nakon toga i o primijenjenim načinima toplinske obrade, postignuta su značajna smanjenja udjela nastalog akrilamida.Due to the presence of acrylamide in different categories of fried products (potatoes, cereal products and coffee), as well as the fact that these products are consumed on a daily basis all over the world, the aim of this study was to reduce formation of acrylamide in fried products by using innovative processing techniques and at the same time retaine desirable sensory properties of finished product. Results of the acrylamide levels monitoring in the Republic of Croatia, obtained by analyzing 195 samples from different food categories, using ultra performance liquid chromatography-tandem mass spectrometry method (UPLC-MS/MS), showed that the highest levels of acrylamide were found in fried potato products. Therefore, the influence of innovative processing techniques at five different potato varieties has been studied with the aim of reducing formation of acrylamide in fried potatoes. Depending primarily on potato variety, and subsequently, on the applied heat treatment significant reduction in the acrylamide levels were achieved