Tuber components affecting acrylamide formation and colour in fried potato: variation by variety, year, storage temperature and storage time

Abstract

Variation in asparagine and glucose contents, identified as precursors for acrylamide development in model experiments, has been studied in eight potato clones during long-term storage at 3 and 10 • C. In addition, glutamine, fructose and sucrose contents were determined and the role of all five substances in colour formation in fried potato products was assessed. Large genotype differences were found in all characteristics, and the ranking order was almost the same for different years and storage times. Breeding for potatoes with low asparagine levels as well as low reducing sugar levels might be another way, in addition to altering processing parameters, to keep the acrylamide level low in fried products. Storage per se at low temperature did not result in higher asparagine levels. The risk that elevated reducing sugar levels during low-temperature storage might lead to increased acrylamide levels needs further investigation. The determined tuber components accounted for only 11-60 per cent of the total variation in fry colour after storage at 3 • C. It is suggested that screening based on crisp colour in November, perhaps complemented with a few later controls on interesting clones, could be useful for sorting out clones with good crisping abilities during the rest of the low-temperature storage season.

Furan and alkylated furans in heat processed food, including home cooked products

“…There was no significant difference in furan content between those fried at 160°C and those at 175°C, however a higher level of furan (18.3 µg/kg) was found in French fries fried at 190°C, when at this temperature the French fries also took on a browner appearance. The furan formation may depend on the level of sugars in the raw potatoes, as shown for the formation of acrylamide (Olsson et al 2004). In addition, the formation of furan may depend on the level of ascorbic acid in the raw potatoes, and on the ability of frying oil to contribute not only to the furan formation but also to its retention on the potato surface (Mariotti et al 2012).…”

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

“…The levels of of reducing sugars and amino acids present in the potato therefore determine the extent of the brown colour formation. Very high levels of reducing sugars would result in undesirable dark brown crisps as opposed to the required golden brown color (Hamernik and Hanneman, 1998;Guar et al, 1999;Olsson et al, 2004;Abong' et al, 2009). There was a significant (P≤0.05) correlation (r= -0.53) between reducing sugar contents and PC/SFA color scores that confirms the influence of reducing sugars on crisps colour (Table 3).…”

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

“…As noted above, Incano-mezame had a larger amount of asparagine than the other cultivars, which appeared to affect the acrylamide level after 10 weeks of storage. Olsson et al 20) reported that during long-term storage at 3 C, large genotypic differences in the contents of glucose and asparagine were observed. Glucose increased to different extents among cultivars, and asparagine varied within certain ranges characteristic of each cultivar.…”

“…Third, we tried to clarify the relationship between tuber components and acrylamide formation in chips from the results of this study, which gave a wider concentration range than in previous studies. 9,[19][20][21][22] …”