Assessment of Acrylamide in Potato Chips and French Fries Consumed by the Romanian Population

2021 ◽  
Author(s):  
Adriana Laura Mihai ◽  
Mioara Negoiță ◽  
Gabriela Andreea Horneț
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Romanian Population

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

Oil Uptake by Potato Chips or French Fries: A Review

2018 ◽  
Vol 120 (10) ◽  
pp. 1800058 ◽  
Author(s):  
Muhammad Arslan ◽  
Zou Xiaobo ◽  
Jiyong Shi ◽  
Allah Rakha ◽  
Xuetao Hu ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Oil Uptake

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

Quality Evaluation and Control of Potato Chips and French Fries

2008 ◽  
pp. 545-566 ◽  
Author(s):  
Franco Pedreschi ◽  
Domingo Mery ◽  
Thierry Marique
Keyword(s):  
Quality Evaluation ◽  
Potato Chips ◽  
French Fries ◽  
And Control

Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia

Food Control ◽  
2020 ◽  
pp. 107727
Author(s):  
Henok Ashagrie Deribew ◽  
Ashagrie Zewdu Woldegiorgis
Keyword(s):  
Addis Ababa ◽  
Potato Chips ◽  
French Fries ◽  
Coffee Powder

Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage

2011 ◽  
Vol 6 (2) ◽  
pp. 489-497 ◽  
Author(s):  
Azmil Haizam Ahmad Tarmizi ◽  
Keshavan Niranjan
Keyword(s):  
Comparative Study ◽  
Potato Chips ◽  
Frying Oil ◽  
French Fries

scholarly journals Validation of an analytical method for the determination of acrylamide in potato chips and french fries

2021 ◽  
Vol 45 (1) ◽  
pp. 69-85
Author(s):  
Mioara Negoiță ◽  
Adriana Laura Mihai ◽  
Gabriela-Andreea Horneț
Keyword(s):  
Ethyl Acetate ◽  
Solid Phase ◽  
Potato Chips ◽  
French Fries ◽  
Performance Criteria ◽  
Good Precision ◽  
Proficiency Tests ◽  
Hexane Extraction ◽  
Commission Regulation

The aim of this study was to validate a GC-MS/MS method for determining acrylamide (AA) in potato-based products by using the solid-phase extraction (SPE) clean-up. The method consisted in defatting the sample (potato chips, French fries) with hexane, extraction of AA in water, centrifugation, followed by AA purification on two SPE columns. The purified extract was derivatized with bromine compounds, then extracted with ethyl acetate: hexane mixture. The residue dissolved in ethyl acetate and triethylamine was injected into the GC-MS/MS. The method showed a good precision (RSDr= 1.13- 4.26%; RSDR= 1.19- 8.84%) and accuracy (recovery= 85.64- 109.22%). The precision of the results was demonstrated by participation in two proficiency tests launched by the FAPAS® program, yielding z-scores of -0.8 (for pre-cooked French fries) and 0 (for potato crisps). Good sensitivity was achieved for potato chips with a LOD and LOQ of 6.94 and 20.83 μg/kg, while for French fries, it was 10.29 and 30.87 μg/kg, respectively. When applying the method on potato chips sample, the AA level varied between undetectable and 1504.93 μg/kg, while for French fries was between 31.45- 371.30 μg/kg. The method fulfilled the performance criteria of Commission Regulation EU 2017/2158 for the determination of AA in potato-based products.

scholarly journals Potato Snacks in Bangladesh: Unhealthy Snack with Higher Fat Content and Alternative Healthier Options

2014 ◽  
Vol 28 (1) ◽  
pp. 4-8
Author(s):  
Umme Aulia Munira ◽  
Tasmia Tasnim
Keyword(s):  
Chemical Engineering ◽  
Saturated Fat ◽  
Potato Chips ◽  
French Fries ◽  
Sugar Solution ◽  
Trans Fat ◽  
Baked Potato ◽  
Salty Snack ◽  
Unhealthy Snack ◽  
The Ideal

Potato snack is one of the most popular snacks item in Bangladesh. In this study the nutrition facts of potato snacks (potato chips and french fries) of different brands of home and aboard and of different food chain shops were analyzed and compared with the ideal one. From this study it was observed that most of the brands have been deviated from the quantity of nutrition facts that should be contained in an ideal potato snack. The noteworthy difference was noticed for the case of protein content for potato chips. For French fries, it has been determined that homemade french fries contain the lowest fat and carbohydrate. Since potato snacks are a source of harmful trans-fat, saturated fat and also high in calories, this paper has been discussed some healthier alternatives to this salty snack such as baked potato snack, using sugar solution and sweet potato. DOI: http://dx.doi.org/10.3329/jce.v28i1.18102 Journal of Chemical Engineering, Vol. 28, No. 1, December 2013: 4-8

scholarly journals Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries

2007 ◽  
Vol 101 (2) ◽  
pp. 791-798 ◽  
Author(s):  
V. Gökmen ◽  
H.Z. Şenyuva ◽  
B. Dülek ◽  
A.E. Çetin
Keyword(s):  
Computer Vision ◽  
Image Analysis ◽  
Potato Chips ◽  
French Fries
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