Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

Abstract

A number of parameters linked to the selection of potato tubers were evaluated with regard to their potential to influence acrylamide formation in French fries. The formation of acrylamide, which is a potential human carcinogen, can be minimized for a big extent by the selection of an appropriate tuber. This study focused on the following selection criteria: variety as influenced by storage time and soil type, underwater weight, and tuber size. A total of 16 varieties were compared, concerning their potential for acrylamide formation. From that survey, certain varieties, such as Tebina and Quincy, could be appointed as unsuitable for frying. The differences in the potential of acrylamide formation between the varieties could mainly be explained by the reducing sugar content of the potato (R2 = 0.82, n = 96). The investigated type of soil and storage time at 8 degrees C appeared to have a minor influence on the acrylamide formation during frying. On the other hand, the tuber size of the potato did contribute in a significant manner to the acrylamide formation. Smaller tubers were more susceptible to acrylamide formation and should be avoided in the frying process. The last selection parameter, the underwater weight, appeared to be of minor importance in the acrylamide formation. On the basis of these simple selection criteria, it is possible to make a first screening of potatoes to reduce the acrylamide formation during frying.

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

“…It has been previously confirmed by several studies (Becalski et al, 2004;Matthä us et al, 2004;Williams, 2005;De Wilde et al, 2006) that the content of reducing sugars in raw potato is well correlated with the amount of acrylamide formed upon heating in potato products. Although asparagine is known to be the main precursor of acrylamide, the content of free asparagine did not correlate with the potential of acrylamide formation in potatoes.…”

Comparison of potato varieties between seasons and their potential for acrylamide formation

“…These differences between the two growing seasons may be explained by the different climatological conditions throughout the respective years. Because of the higher temperatures in 2003, it seems likely that the tubers reached their full maturity earlier than in 2004, giving rise to a lower sugar content 14. In addition, the extreme rainfall at the end of the growing season in 2004 may have contributed to an increase in the reducing sugar content of these tubers.…”

“…Potatoes for acrylamide determination were rinsed and fried as described previously 11, 14. The frying process was identical (par‐frying for 3 min at 180 °C, finish frying for 2 min at 180 °C), with the exception of the presence of a mixer in the oil used for frying potatoes harvested in 2004.…”

“…It has been confirmed by several authors7–12 that the content of reducing sugars in raw potato is well correlated with the amount of acrylamide formed upon heating. The reducing sugar content of potato tubers and therefore their acrylamide generation potency during frying may vary owing to various factors, including variety,7, 12–14 storage conditions,11 fertilisation levels,15 calibre,14 etc. Apart from these factors, however, potato growers and the potato‐processing industry are confronted by year‐to‐year variation in raw material characteristics.…”

Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries

“…2). Although the presence of asparagine is crucial for acrylamide formation, reducing sugars have been repeatedly identified as the rate-controlling precursor (Amrein et al, 2004;Becalski et al, 2004;De Wilde et al, 2006;Matthaus et al, 2004;Palazoglu and Gökmen, 2008b).…”