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Selection criteria for potato tubers to minimize acrylamide formation during frying.
J Agric Food Chem. 2006 Mar 22; 54(6):2199-205.JA

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 be of minor importance in the acrylamide formation. On the basis of these simple selection criteria, it is possible to make a first screening of potatoes to reduce the acrylamide formation during frying.

Authors+Show Affiliations

Research Unit of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16536596

Citation

De Wilde, Tineke, et al. "Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying." Journal of Agricultural and Food Chemistry, vol. 54, no. 6, 2006, pp. 2199-205.
De Wilde T, De Meulenaer B, Mestdagh F, et al. Selection criteria for potato tubers to minimize acrylamide formation during frying. J Agric Food Chem. 2006;54(6):2199-205.
De Wilde, T., De Meulenaer, B., Mestdagh, F., Govaert, Y., Ooghe, W., Fraselle, S., Demeulemeester, K., Van Peteghem, C., Calus, A., Degroodt, J. M., & Verhé, R. (2006). Selection criteria for potato tubers to minimize acrylamide formation during frying. Journal of Agricultural and Food Chemistry, 54(6), 2199-205.
De Wilde T, et al. Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying. J Agric Food Chem. 2006 Mar 22;54(6):2199-205. PubMed PMID: 16536596.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Selection criteria for potato tubers to minimize acrylamide formation during frying. AU - De Wilde,Tineke, AU - De Meulenaer,Bruno, AU - Mestdagh,Frédéric, AU - Govaert,Yasmine, AU - Ooghe,Wilfried, AU - Fraselle,Stéphanie, AU - Demeulemeester,Kürt, AU - Van Peteghem,Carlos, AU - Calus,André, AU - Degroodt,Jean-Marie, AU - Verhé,Roland, PY - 2006/3/16/pubmed PY - 2006/4/20/medline PY - 2006/3/16/entrez SP - 2199 EP - 205 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 6 N2 - 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 be of minor importance in the acrylamide formation. On the basis of these simple selection criteria, it is possible to make a first screening of potatoes to reduce the acrylamide formation during frying. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16536596/Selection_criteria_for_potato_tubers_to_minimize_acrylamide_formation_during_frying_ L2 - https://doi.org/10.1021/jf0525030 DB - PRIME DP - Unbound Medicine ER -