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[Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
Rocz Panstw Zakl Hig. 2008; 59(2):163-72.RP

Abstract

The aim of our study was to examine relation between the asparagine level in raw material and acrylamide concentration in chips made from different varieties of potato. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in fried potato chips ranged from 376 to 2348 microg/kg. We found the lowest acrylamide content in potato chips made from the Plant Breeding and Acclimatization Institute Irga and the highest in Irga bought in the Warsaw market. We didn't find significant correlation between the asparagine content in raw material and the acrylamide level in potato chips (r = -0.13). The colour intensity of fried chips positively correlated with acrylamide concentration independently from the potato varieties and sequence of frying (r = 0.8045; p < 0.005).

Authors+Show Affiliations

Zakład Bezpieczeństwa Zywności i Zywienia, Instytut Zywności i Zywienia, 02-903 Warszawa, ul. Powsińska 61/63. hmojska@izz.waw.plNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

English Abstract
Journal Article

Language

pol

PubMed ID

18807914

Citation

Mojska, Hanna, et al. "[Study of the Influence of Raw Material and Processing Conditions On Acrylamide Level in Fried Potato Chips]." Roczniki Panstwowego Zakladu Higieny, vol. 59, no. 2, 2008, pp. 163-72.
Mojska H, Gielecińska I, Marecka D, et al. [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips]. Rocz Panstw Zakl Hig. 2008;59(2):163-72.
Mojska, H., Gielecińska, I., Marecka, D., & Kłys, W. (2008). [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips]. Roczniki Panstwowego Zakladu Higieny, 59(2), 163-72.
Mojska H, et al. [Study of the Influence of Raw Material and Processing Conditions On Acrylamide Level in Fried Potato Chips]. Rocz Panstw Zakl Hig. 2008;59(2):163-72. PubMed PMID: 18807914.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips]. AU - Mojska,Hanna, AU - Gielecińska,Iwona, AU - Marecka,Dorota, AU - Kłys,Wojciech, PY - 2008/9/24/pubmed PY - 2008/11/19/medline PY - 2008/9/24/entrez SP - 163 EP - 72 JF - Roczniki Panstwowego Zakladu Higieny JO - Rocz Panstw Zakl Hig VL - 59 IS - 2 N2 - The aim of our study was to examine relation between the asparagine level in raw material and acrylamide concentration in chips made from different varieties of potato. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in fried potato chips ranged from 376 to 2348 microg/kg. We found the lowest acrylamide content in potato chips made from the Plant Breeding and Acclimatization Institute Irga and the highest in Irga bought in the Warsaw market. We didn't find significant correlation between the asparagine content in raw material and the acrylamide level in potato chips (r = -0.13). The colour intensity of fried chips positively correlated with acrylamide concentration independently from the potato varieties and sequence of frying (r = 0.8045; p < 0.005). SN - 0035-7715 UR - https://www.unboundmedicine.com/medline/citation/18807914/[Study_of_the_influence_of_raw_material_and_processing_conditions_on_acrylamide_level_in_fried_potato_chips]_ L2 - http://wydawnictwa.pzh.gov.pl/roczniki_pzh/download-article?id=663 DB - PRIME DP - Unbound Medicine ER -