Variation in Tuber Components Affecting Acrylamide Formation and Colour in Fried Potato

Cold sweetening diversity in Andean potato germplasm from Argentina

“…We evaluated chip quality from freshly harvested and 4°C stored tubers by their color according to a 9 to 1 scale (Institute for Storage and Processing of Agricultural Produce, Wageningen, the Netherlands). The chips industry regards card 5 as showing the darkest acceptable color . Freshly harvested tubers produced light‐colored chips, with an average score of 7.…”

“…The chips industry regards card 5 as showing the darkest acceptable color. 20 Freshly harvested tubers produced light-colored chips, with an average score of 7. When tubers were stored at 4 ∘ C chip quality decreased and the average score fell to a value of 3.8 (Fig.…”

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

“…The Maillard reaction is also responsible for the development of colour in many cooked products via the formation of brown melanodin polymers. As a result, some authors have reported associations between instrumental colour parameters and levels of acrylamide in cooked potato products (Olsson et al, 2005;Pedreschi, Kaack, & Granby, 2006;Pedreschi, Moyano, Kaack, & Granby, 2005). Therefore, instrumental colour parameters could serve as a convenient index for acrylamide levels in cooked potato products.…”

“…In potato products, levels of reducing sugars appear to have a critical influence on acrylamide formation (Oku et al, Olsson, Svensson, & Roslund, 2005;Williams, 2005) since levels of free asparagine usually exceed those of the reducing sugars (Taeymans et al, 2004). Therefore, factors which affect the level of precursors in potatoes, such as variety (Hebeisen, Guthapfel, Ballmer, Reust, & Torche, 2005;Reust et al, 2005), storage temperature/time (Amrein et al, 2004;Chuda et al, 2003;Noti et al, 2003), and level of nitrogen and phosphorous in the soil (De Wilde et al, 2006;Heuser, Gerendas, & Sattelmacher, 2005) have been shown to affect acrylamide formation in the cooked product.…”