A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries

Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

“…The levels of sugars and asparagine covered a large range of values, and differed between the clones and varied somewhat with storage temperature and time as previously shown (Viklund et al, 2008b). The levels are in the same range as reported in other studies (Kita et al, 2004;Matthä us et al, 2004;Olsson et al, 2004;Wicklund et al, 2006;Brunton et al, 2007). Crisps were prepared using laboratory-scale equipment set to imitate the conditions of industrial processing (Viklund et al, 2007): blanching time and temperature as well as oil temperature and frying time were selected after discussions with Swedish crisps producers and manufacturers of equipment for crisp production.…”

“…At the same time, color, flavor and aroma compounds are formed. The acrylamide precursors occur naturally in potatoes (Burton, 1989); the levels differ between varieties (Williams, 2005) and with storage conditions (Kumar et al, 2004;Olsson et al, 2004;De Wilde et al, 2005;Matsuura-Endo et al, 2006;Brunton et al, 2007;Viklund et al, 2008b). The acrylamide content in crisps increases at higher levels of reducing sugars (De Wilde et al, 2005).…”

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

“…Since 2002, many studies focused on acrylamide amount in frequently consumed heat treated food (Brunton et al 2007, Pedreschi, Kaack, Granby, & Troncoso 2007, Tareke, Rydberg, Karlsson, Eriksson, & Tornqvist 2002. If data are, so far, available on different food consumed in western countries, acrylamide occurrence in typical tropical food, plantain for example, remains unclear.…”

Modeling deep-fat frying for control of acrylamide reaction in plantain

“…Since 2002, many studies have focused on acrylamide contents in frequently consumed heat treated food products (Brunton et al, 2007;Pedreschi et al, 2007a;Tareke et al, 2002). However, the presence of acrylamide in typical tropical foods remains poorly investigated.…”