Effect of Blanching, Ultrasonication and Pulsed Electric Field as Pretreatment on Acrylamide Mitigation and Overall Quality of Jackfruit Chips

ABSTRACT In this study, blanching, ultrasonication, and pulsed electric field were used as pretreatment prior to frying to mitigate acrylamide formation in jackfruit chips. Application of pretreatments effectively reduced acrylamide and its precursor content in chips. Structural modification on product introduced by all three pretreatments resulted in leaching of acrylamide precursors. Comparing all the pretreatment applied ultrasound treatment at 22 kHz (U1) showed effective mitigation of acrylamide along with superior organoleptic and nutritional properties. The lowest reducing sugar content (1.99 g/100 g) and a reduced asparagine content (0.001 mg/g) in U1 limited acrylamide formation. Nutritional, biochemical, physical and sensory properties of the products were analyzed and results reveals application of all three pretreatments at optimized condition as potential tool to produce jackfruit chips with desired quality and limited acrylamide.