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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.

Abstract

The correlation between sugar levels in raw material (potatoes), brown colouring and formation of acrylamide in French fries was investigated. The objective was to identify incoming potatoes (raw material) with a high potential for acrylamide formation. Ten different potato varieties commonly used in the Western European French fries industry were stored at 8 degrees C and samples were taken throughout the storage time. The current quality control used in the French fries industry for incoming potatoes is poorly correlated with acrylamide in the final product (r = 0.74). Changing the quality control parameter from colour to reducing sugars in raw material did not improve the correlation (r = 0.72). The best correlation was obtained with the Agtron colour measurement after blanching and a two-stage frying (r = -0.88). It was concluded that alternative entrance control measurements could provide better mitigation of the acrylamide issue in French fries from the start of production. These alternatives, however, are less cost-effective and more difficult to implement.

Authors+Show Affiliations

NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000 Ghent, Belgium.No 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

20131131

Citation

Vinci, Raquel Medeiros, et al. "Effective Quality Control of Incoming Potatoes as an Acrylamide Mitigation Strategy for the French Fries Industry." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 27, no. 4, 2010, pp. 417-25.
Vinci RM, Mestdagh F, De Muer N, et al. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010;27(4):417-25.
Vinci, R. M., Mestdagh, F., De Muer, N., Van Peteghem, C., & De Meulenaer, B. (2010). Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 27(4), 417-25. https://doi.org/10.1080/19440040903453276
Vinci RM, et al. Effective Quality Control of Incoming Potatoes as an Acrylamide Mitigation Strategy for the French Fries Industry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010;27(4):417-25. PubMed PMID: 20131131.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry. AU - Vinci,Raquel Medeiros, AU - Mestdagh,Frederic, AU - De Muer,Nathalie, AU - Van Peteghem,Carlos, AU - De Meulenaer,Bruno, PY - 2010/2/5/entrez PY - 2010/2/5/pubmed PY - 2010/6/9/medline SP - 417 EP - 25 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 27 IS - 4 N2 - The correlation between sugar levels in raw material (potatoes), brown colouring and formation of acrylamide in French fries was investigated. The objective was to identify incoming potatoes (raw material) with a high potential for acrylamide formation. Ten different potato varieties commonly used in the Western European French fries industry were stored at 8 degrees C and samples were taken throughout the storage time. The current quality control used in the French fries industry for incoming potatoes is poorly correlated with acrylamide in the final product (r = 0.74). Changing the quality control parameter from colour to reducing sugars in raw material did not improve the correlation (r = 0.72). The best correlation was obtained with the Agtron colour measurement after blanching and a two-stage frying (r = -0.88). It was concluded that alternative entrance control measurements could provide better mitigation of the acrylamide issue in French fries from the start of production. These alternatives, however, are less cost-effective and more difficult to implement. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/20131131/Effective_quality_control_of_incoming_potatoes_as_an_acrylamide_mitigation_strategy_for_the_French_fries_industry_ L2 - https://www.tandfonline.com/doi/full/10.1080/19440040903453276 DB - PRIME DP - Unbound Medicine ER -