Selection criteria for potato tubers to minimize acrylamide formation during frying

Journal of Agricultural and Food Chemistry
Tineke De WildeRoland Verhé

Abstract

A number of parameters linked to the selection of potato tubers were evaluated with regard to their potential to influence acrylamide formation in French fries. The formation of acrylamide, which is a potential human carcinogen, can be minimized for a big extent by the selection of an appropriate tuber. This study focused on the following selection criteria: variety as influenced by storage time and soil type, underwater weight, and tuber size. A total of 16 varieties were compared, concerning their potential for acrylamide formation. From that survey, certain varieties, such as Tebina and Quincy, could be appointed as unsuitable for frying. The differences in the potential of acrylamide formation between the varieties could mainly be explained by the reducing sugar content of the potato (R2 = 0.82, n = 96). The investigated type of soil and storage time at 8 degrees C appeared to have a minor influence on the acrylamide formation during frying. On the other hand, the tuber size of the potato did contribute in a significant manner to the acrylamide formation. Smaller tubers were more susceptible to acrylamide formation and should be avoided in the frying process. The last selection parameter, the underwater weight, appeared to ...Continue Reading

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Citations

Dec 18, 2013·Journal of Agricultural and Food Chemistry·Van-Den TruongVural Gökmen
Sep 22, 2007·Food Additives and Contaminants·Thomas M AmreinRenato Amadò
Feb 5, 2010·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Raquel Medeiros VinciBruno De Meulenaer
May 2, 2008·Annals of the New York Academy of Sciences·Francisco MoralesVincenzo Fogliano
Jul 20, 2012·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Ming-Jen ChenWei-Yuan Ju
Apr 19, 2007·Molecular Nutrition & Food Research·Frédéric MestdaghBruno De Meulenaer
Nov 21, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Marta MesiasFrancisco J Morales

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