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Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips
Author(s) -
Granda Claudia,
Moreira Rosana G.,
CastellPerez Elena
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb08313.x
Subject(s) - acrylamide , maillard reaction , asparagine , chemistry , food science , sugar , starch , blanching , composition (language) , reducing sugar , cultivar , potato starch , amino acid , biochemistry , agronomy , organic chemistry , polymer , biology , copolymer , linguistics , philosophy
Recent studies have shown that subjecting foods to high temperatures during cooking processes such as frying gives rise to the formation of acrylamide. Several factors including product composition and processing conditions affect the rate of formation of this chemical in starch‐rich foods. Low reducing sugar and the amino acid asparagine content is desired when cooking because the formation of acrylamide is attributed to the Maillard reaction that occurs between these food components. The cultivar ‘Atlantic’ was used to determine the effect of potato components (reducing sugars and asparagine) on acrylamide content during frying in a traditional fryer. A model system was developed by infusing leached potato slices with predetermined amounts of glucose and asparagine. Increasing glucose and asparagine content in the slices increased the acrylamide content in the potato chips. Color could not be used as an indication of acrylamide content because potato chips with similar color had very different acrylamide concentrations.