z-logo
Premium
Comparison of potato varieties between seasons and their potential for acrylamide formation
Author(s) -
De Meulenaer Bruno,
De Wilde Tineke,
Mestdagh Frédéric,
Govaert Yasmine,
Ooghe Wilfried,
Fraselle Stéphanie,
Demeulemeester Kürt,
Van Peteghem Carlos,
Calus André,
Degroodt JeanMarie,
Verhé Roland
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3091
Subject(s) - acrylamide , sugar , french fries , asparagine , dry matter , food science , chemistry , composition (language) , biology , horticulture , agronomy , toxicology , amino acid , biochemistry , organic chemistry , polymer , copolymer , linguistics , philosophy
BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and Ramos) and crisp (Lady Rosetta and Saturna) production was studied throughout a storage period of 9 months during two growing seasons (2003 and 2004), in addition to their acrylamide generation potential during preparation of French fries. A significant impact of variable climatological conditions on the reducing sugar, dry matter, total free amino acid and free asparagine contents of tubers was observed. Exceptionally warm summers gave rise to a lower reducing sugar content (expressed on a dry matter basis) and thus a lower susceptibility to acrylamide generation during frying. CONCLUSION: It cannot be excluded that potato growers and the potato‐processing industry are confronted with some harvests that are more prone to acrylamide generation than others owing to climatological variability, thus confirming the importance of a multifactorial approach to mitigate acrylamide generation in potato products. Copyright © 2007 Society of Chemical Industry

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here