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Acrylamide in fried and roasted potato products: a review on progress in mitigation.
Food Addit Contam. 2007; 24 Suppl 1:37-46.FA

Abstract

The workshop of the European Commission and the Confederation of the Food and Drink Industries of the European Union (CIAA) held in March 2006 in Brussels, Belgium, discussed the key knowledge and achievements in the mitigation of acrylamide. This paper presents the progress made by the potato sector and identifies areas for future research. Because of the important contribution of potato products to acrylamide intake, it is an area that has received much attention. The discovery of the method of formation and the role of reducing sugars meant that long-standing knowledge in respect of sugar and fry colour could be used to identify methods of mitigation. Improvement in parameters such as (1) potato variety, (2) potato storage temperature, (3) process control (thermal input, pre-processing), (4) final preparation, and (5) colour have all contributed to a significant overall reduction in the average acrylamide content in French fries and potato crisps (termed 'chips' in the USA). There is evidence that the limit of reduction that these measures can offer for crisps has now been approached, but clearly more can be done for French fries and roasted potato products. The use of asparaginase offers potentially significant reduction in certain prefabricated potato products. More research is required into new potato varieties and the agronomical factors that influence the levels of asparagine and sugars in potatoes.

Authors+Show Affiliations

European Snacks Association, London, UK. rfoot@esa.org.ukNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

17687698

Citation

Foot, R J., et al. "Acrylamide in Fried and Roasted Potato Products: a Review On Progress in Mitigation." Food Additives and Contaminants, vol. 24 Suppl 1, 2007, pp. 37-46.
Foot RJ, Haase NU, Grob K, et al. Acrylamide in fried and roasted potato products: a review on progress in mitigation. Food Addit Contam. 2007;24 Suppl 1:37-46.
Foot, R. J., Haase, N. U., Grob, K., & Gondé, P. (2007). Acrylamide in fried and roasted potato products: a review on progress in mitigation. Food Additives and Contaminants, 24 Suppl 1, 37-46.
Foot RJ, et al. Acrylamide in Fried and Roasted Potato Products: a Review On Progress in Mitigation. Food Addit Contam. 2007;24 Suppl 1:37-46. PubMed PMID: 17687698.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide in fried and roasted potato products: a review on progress in mitigation. AU - Foot,R J, AU - Haase,N U, AU - Grob,K, AU - Gondé,P, PY - 2007/9/22/pubmed PY - 2008/1/15/medline PY - 2007/9/22/entrez SP - 37 EP - 46 JF - Food additives and contaminants JO - Food Addit Contam VL - 24 Suppl 1 N2 - The workshop of the European Commission and the Confederation of the Food and Drink Industries of the European Union (CIAA) held in March 2006 in Brussels, Belgium, discussed the key knowledge and achievements in the mitigation of acrylamide. This paper presents the progress made by the potato sector and identifies areas for future research. Because of the important contribution of potato products to acrylamide intake, it is an area that has received much attention. The discovery of the method of formation and the role of reducing sugars meant that long-standing knowledge in respect of sugar and fry colour could be used to identify methods of mitigation. Improvement in parameters such as (1) potato variety, (2) potato storage temperature, (3) process control (thermal input, pre-processing), (4) final preparation, and (5) colour have all contributed to a significant overall reduction in the average acrylamide content in French fries and potato crisps (termed 'chips' in the USA). There is evidence that the limit of reduction that these measures can offer for crisps has now been approached, but clearly more can be done for French fries and roasted potato products. The use of asparaginase offers potentially significant reduction in certain prefabricated potato products. More research is required into new potato varieties and the agronomical factors that influence the levels of asparagine and sugars in potatoes. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/17687698/Acrylamide_in_fried_and_roasted_potato_products:_a_review_on_progress_in_mitigation_ L2 - https://medlineplus.gov/foodborneillness.html DB - PRIME DP - Unbound Medicine ER -