Effect of Blanching under Vacuum and Coating on Quality Characteristics and Acrylamide Content in Fried Potato Strips

In this study the effect of vacuum and calcium chloride in blanching and coating with carboxymethyl cellulose on oil uptake and acrylamide reduction were investigated using completely randomized design. For this purpose, strips of potato (Agria) with a cross-section 0.5×0.5×6 cm were prepared and deep-fried after blanching in water or calcium chloride (0.5%) with or without vacuum application and coated in carboxymethyl cellulose (0.5%). Moisture, oil and acrylamide content, color and organoleptic characteristics of strips were determined and compared with control. The results showed that the minimum of oil uptake was related to coatedstrips which blanched in calcium chloride at atmospheric pressure. Despite the lack of vacuum effect on oil absorption, moisture and acrylamide contenthad significantly influenced with vacuum (p