Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

2013 ◽  
Vol 62 (1) ◽  
pp. 310-316 ◽  
Author(s):  
Van-Den Truong ◽  
Yvette T. Pascua ◽  
Rong Reynolds ◽  
Roger L. Thompson ◽  
T. Koray Palazoğlu ◽  
...  
Keyword(s):  
French Fries ◽  
Acrylamide Formation

The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying

2021 ◽  
Vol 350 ◽  
pp. 129060
Author(s):  
Amira Haddarah ◽  
Elissa Naim ◽  
Iman Dankar ◽  
Francesc Sepulcre ◽  
Montserrat Pujolà ◽  
...  
Keyword(s):  
French Fries ◽  
Acrylamide Formation

Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips

2016 ◽  
pp. 393-403
Author(s):  
Diganta Kalita ◽  
Sastry S. Jayanty
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Acrylamide Formation

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

scholarly journals Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 799 ◽  
Author(s):  
Marta Mesias ◽  
Cristina Delgado-Andrade ◽  
Francisco J. Morales
Keyword(s):  
Mitigation Strategies ◽  
French Fries ◽  
Maximum Temperature ◽  
Replacement Rate ◽  
Frying Temperature ◽  
French Fry ◽  
Acrylamide Formation ◽  
Golden Color ◽  
Domestic Setting ◽  
Definition Of

A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order to unify the definition of “golden.” The results conclude that habits of the Spanish population are in line with recommendations to mitigate acrylamide during french fry preparation. Furthermore, these habits do not include practices that risk increasing acrylamide formation. Nevertheless, educational initiatives tailored towards consumers would reduce the formation of this contaminant and, consequently, exposure to it in a domestic setting.

scholarly journals Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

2019 ◽  
Vol 284 ◽  
pp. 236-244 ◽  
Author(s):  
Dimitrios P. Balagiannis ◽  
Donald S. Mottram ◽  
Jeremy Higley ◽  
Gordon Smith ◽  
Bronislaw L. Wedzicha ◽  
...  
Keyword(s):  
Kinetic Modelling ◽  
French Fries ◽  
Acrylamide Formation

scholarly journals Impacto en la formación de acrilamida a partir de aditivos de especias culinarias con actividad antioxidante//Impact on acrylamide formation from culinary spice additives with antioxidant activity

Biotecnia ◽  
2020 ◽  
Vol 22 (2) ◽  
pp. 128-135
Author(s):  
María Josefina Graciano Cristóbal ◽  
María Teresa Sumaya Martínez ◽  
Javier Germán Rodríguez Carpena ◽  
Pedro Ulises Bautista Rosales ◽  
Edgar Iván Jiménez Ruiz ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Antioxidant Activity ◽  
High Performance Liquid Chromatography ◽  
High Performance ◽  
Antioxidant Effect ◽  
French Fries ◽  
Liquid Chromatography Mass Spectrometry ◽  
Negative Effects ◽  
Carcinogenic Activity ◽  
Acrylamide Formation

Las especias culinarias son fuente importante de compuestos fenólicos que presentan actividad antioxidante, se han utilizado desde hace siglos para la conservación de alimentos y ampliar su vida de anaquel, así como mitigar los efectos negativos de la exposición de los alimentos a altas temperaturas. El uso de tratamientos térmicos en los alimentos ricos en carbohidratos como las papas fritas puede provocar la formación de diversos productos de la reacción de Maillard o glicotoxinas, entre ellos la acrilamida, la cual presenta actividad carcinogénica. Existen algunos estudios que reportan que la aplicación de una película de especias culinarias con actividad antioxidante puede inhibir la formación de acrilamida durante el freído de papas. Sin embargo, solo algunas investigaciones reportan lo contrario. El objetivo del presente estudio fue evaluar el efecto antioxidante de cinco aditivos comestibles elaborados con distintas especias culinarias sobre el contenido de acrilamida en papas fritas tipo a “la Francesa”. Los análisis fueron realizados mediante cromatografía de líquidos de alta resolución-espectrometría de masas. Los resultados indican que los cinco aditivos provocaron un efecto discordante, pues no lograron inhibir la formación de acrilamida como se esperaba sino que por el contrario promovieron su formación.ABSTRACTCulinary spices are an important source of phenolic compounds that have antioxidant activity, they have been used for centuries to preserve food and extend their shelf life, as well as mitigate the negative effects of food exposure to high temperatures. The use of heat treatments in carbohydrate- rich foods such as French fries can cause de formation of various products of the Maillard reaction or glycotoxins, including acrylamide, which has carcinogenic activity. There are some studies that report that the application of a film of species culinary with antioxidant activity can inhibit acrylamide formation during potato frying. However, only some research reports otherwise. The objective of the present study was to evaluate the antioxidant effect of five edible additives made with different culinary spices on the acrylamide content in French fries. The analyzes were performed by high performance liquid chromatography-mass spectrometry. The results indicate that the five additives caused a discordant effect, since the failed to inhibit acrylamide formation as expected but instead promoted its formation.

Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries

2006 ◽  
Vol 77 (4) ◽  
pp. 972-976 ◽  
Author(s):  
Vural Gökmen ◽  
Tunç Koray Palazoğlu ◽  
Hamide Z. Şenyuva
Keyword(s):  
French Fries ◽  
Temperature History ◽  
Acrylamide Formation ◽  
History Of

The effect of asparaginase on acrylamide formation in French fries

2008 ◽  
Vol 109 (2) ◽  
pp. 386-392 ◽  
Author(s):  
Franco Pedreschi ◽  
Karl Kaack ◽  
Kit Granby
Keyword(s):  
French Fries ◽  
Acrylamide Formation

Reduction of acrylamide formation by vanadium salt in potato French fries and chips

2013 ◽  
Vol 138 (1) ◽  
pp. 644-649 ◽  
Author(s):  
Diganta Kalita ◽  
Sastry S. Jayanty
Keyword(s):  
French Fries ◽  
Acrylamide Formation

Contribution of lipid towards acrylamide formation during intermittent frying of French fries

Food Control ◽  
2020 ◽  
Vol 118 ◽  
pp. 107430
Author(s):  
Su Lee Kuek ◽  
Azmil Haizam Ahmad Tarmizi ◽  
Raznim Arni Abd Razak ◽  
Selamat Jinap ◽  
Saparin Norliza ◽  
...  
Keyword(s):  
French Fries ◽  
Acrylamide Formation
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