Color kinetics and acrylamide formation in NaCl soaked potato chips

Pedreschi, Franco; Bustos, Oscar; Mery, Domingo; Moyano, Pedro; Kaack, Karl; Granby, Kit

doi:10.1016/j.jfoodeng.2006.03.020

Cited by 60 publications

(55 citation statements)

References 29 publications

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“…This is in accordance with results from research on potato crisps and French fries, where blanching has been shown to reduce the sugar content and the acrylamide content by up to 90% [28], but sometimes no reducing effect of blanching was observed [23]. However, the reduced amount of acrylamide in the blanched samples in our study may also be due to the shorter cooking time.…”

Section: ) A) Dm = Dry Matter (After Roasting/frying) B) Roastingsupporting

confidence: 93%

Acrylamide in home‐prepared roasted potatoes

Skog

Viklund

Olsson

et al. 2008

Molecular Nutrition Food Res

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Potato is one of the world's most widely grown tuber crop, in which starch is the predominant form of carbohydrates. Potatoes can be prepared in many ways: boiled, fried or roasted. Frying and roasting potatoes at high temperatures result in an appetizing crust, but at the same time acrylamide can form. In this study, the concentrations of the acrylamide precursors, asparagine and sugars, were determined in five different Swedish-grown potato varieties, together with the acrylamide content after typical home-cooking procedures; oven-roasting of potato wedges and pan-frying of cubes of boiled potatoes. Pan-frying of boiled potato cubes resulted in higher levels of acrylamide (530-1100 microg/kg) than in the wedges (140-250 microg/kg). Blanching combined with a shorter roasting time was shown to be an efficient way of reducing the acrylamide content in roasted potato wedges, especially in the experiments performed after long-term storage, where the acrylamide content was reduced from 110-260 to 50-140 microg/kg. No correlation was found between precursor content and acrylamide content, and this finding emphasizes the need for further studies on factors affecting acrylamide formation, for example, the availability of precursors at the surface during cooking.

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Section: ) A) Dm = Dry Matter (After Roasting/frying) B) Roastingsupporting

confidence: 93%

Acrylamide in home‐prepared roasted potatoes

Skog

Viklund

Olsson

et al. 2008

Molecular Nutrition Food Res

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“…The kinetics of colour changes during hazelnut roasting was satisfactorily described by a third-degree polynomial with Arrhenius-type temperature dependence of the model coefficients. Pedreschi et al (2007) described that the colour changes of control and NaCl-soaked potato slices during frying followed first-order kinetics. The measurement of colour was done using computer vision technique.…”

Section: Colour Degradation Modelling Kineticsmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,590

899

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Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

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“…Recently, León et al (2006) demonstrated a computer visión system (CVS) for measuring color in L*a*b* coordinates from RGB space. Some studies have been undertaken to apply that approximation to food (Pedreschi et al, 2007;Quevedo et al, 2008). During the description of browning kinetics using color information, an L* mean valué is generally assumed.…”

Section: Introductionmentioning

confidence: 99%

A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

Lunadei

Galleguillos

Diezma

et al. 2011

Postharvest Biology and Technology

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Keywords:Fresh-cut apples Enzymatic browning CIÉ L*a*f>* color space Multispectral images Image analysisThe main objective of this study was to develop a visión system that is able to classify fresh-cut apple slices according to the development of enzymatic browning. The experiment was carried out on 'Granny Smith' apple slices stored at 7.5 °C for 9 days (n = 120). Twenty-four samples were analyzed per day: at zero time and after storage for 1, 3, 7 and 9 days, which corresponds to treatments to, ti, h, ti and t% respectively. Multispectral images were acquired from the samples by employing a 3-CCD camera centered at the infrared (IR, 800nm), red (R, 680nm) and blue (B, 450nm) wavelengths. Apple slices were evaluated visually according to a visual color scale of 1 -5 (where 1 corresponds to fresh samples without any browning and 5 to samples with severe discoloration), to obtain a sensory evaluation Índex (¡SE) for each sample. Finally, for each sample and for each treatment, visible (VIS) relative reflectance spectra (360-740 nm) were obtained. In order to identify the most related wavelengths to enzymatic browning evolution, unsupervised pattern recognition analysis of VIS reflectance spectra was performed by principal components analysis (PCA) on the autoscaled data. Máximum loading valúes corresponding to the B and R áreas were observed. Therefore, a classification procedure was applied to the relative histograms of the following monochromatic images (virtual images), which were computed pixel by pixel: (R-B)/(R + B),R-B and B/R. Inall cases,a non-supervised classification procedure was able to genérate three image-based browningreference classes (BRC): Cluster A (corresponding to the to samples), ClusterB (ti andt3 samples) and Cluster C(t7 and tg samples). Aninternal and anexternal validation (n = 120) were carried out, and the best classifications were obtained with the (R -B)/(R + B) and B/R image histograms (internal validation: 99.2% of samples correctly classified for both virtual images; external validation: 84% with (R -B)/(R + B) and 81% with B/R). The camera classification was evaluated according to the colorimetric measurements, which were usually utilized to evalúate enzymatic browning development (CIÉ L'a'b* color parameters and browning Índex, BI) and according to ¡SE-For both validation phases a*, b*, BI and ¡SE increased while I* valúes decreased with image-based class number, thereby reflecting their browning state.

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Color kinetics and acrylamide formation in NaCl soaked potato chips

Cited by 60 publications

References 29 publications

Acrylamide in home‐prepared roasted potatoes

Acrylamide in home‐prepared roasted potatoes

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

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