@entity3323 formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final frying. Par-fried @entity415 of Bintje variety were prepared by cutting strips (0.8*0.8*5cm) which were blanched at 75  C for 10min. Unblanched strips were used as the control. Control or blanched strips were then dried at 85  C for 10min and immediately partially fried at 175  C for 1min. Finally, frozen par-fried @entity415 were fried at 175  C for 3min to obtain French fries. Pre-drying of raw or blanched @entity415 strips did not generate @entity3323 formation as expected. Partial frying of pre-dried control @entity415 strips generated 370 g/kg of @entity3323 and the final frying determined French fries with 2075 g/kg of @entity3323 . When control @entity415 strips were treated with a 10000 ASNU/l asparaginase solution at 40  C for 20min, the @entity3323 formation in French fries was reduced by 30%. When blanched @entity415 strips were treated in the same way, the produced French fries have 60% less @entity3323 content than blanched strips without the enzyme treatment. Soaking of blanched @entity415 strips (75  C, 10min) in an 10000 ASNU/l asparaginase solution at 40  C for 20min is an effective way to reduce @entity3323 formation after frying by reducing the amount of one of its important precursors such as @entity2734 .

The effect of asparaginase on XXXX formation in French fries.

@entity415 :: ('4113', 'Species') :: ['potato', 'potatoes'] @entity3323 :: ('MESH:D020106', 'Chemical') :: ['Acrylamide', 'acrylamide'] @entity2734 :: ('CHEBI:17196', 'Chemical') :: ['asparagine']
@entity3323 :: (MESH:D020106,Chemical) :: ['acrylamide']
