Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
Author
Summary, in English
BACKGROUND: Acrylamide, a probable human carcinogen, is formed from the amino acid asparagine and reducing sugars when potato products are processed at high temperatures. This is a two-year study on five Swedish-grown potato clones, two of which are adapted to cold storage. The clones represented a wide range of precursor concentrations: asparagine, 3.7-15.3 mg g-1; reducing sugars, 0.9-14.9 mg g-1. Crisps were prepared in laboratory-scale equipment mimicking industrial processing conditions.
RESULTS: Potatoes stored at 4 °C had significantly higher levels of glucose and fructose than potatoes stored at 8 °C. Acrylamide levels were significantly higher in crisps made from potatoes stored at 4 °C. Two clones with a large difference in asparagine concentration but similar glucose and fructose concentrations gave crisps with significantly different acrylamide contents. The lowest levels of acrylamide were found in crisps made from the potato variety with the lowest asparagine concentration.
CONCLUSION: The findings show that variety and storage conditions influence the levels of precursors. Acrylamide formation in crisps can be reduced by using potato varieties with low levels of both asparagine and reducing sugars. Mass transport of precursors during heating is suggested to be important for acrylamide formation in potato crisps.
RESULTS: Potatoes stored at 4 °C had significantly higher levels of glucose and fructose than potatoes stored at 8 °C. Acrylamide levels were significantly higher in crisps made from potatoes stored at 4 °C. Two clones with a large difference in asparagine concentration but similar glucose and fructose concentrations gave crisps with significantly different acrylamide contents. The lowest levels of acrylamide were found in crisps made from the potato variety with the lowest asparagine concentration.
CONCLUSION: The findings show that variety and storage conditions influence the levels of precursors. Acrylamide formation in crisps can be reduced by using potato varieties with low levels of both asparagine and reducing sugars. Mass transport of precursors during heating is suggested to be important for acrylamide formation in potato crisps.
Department/s
- Division of Food and Pharma
- Department of Food Technology, Engineering and Nutrition
Publishing year
2008
Language
English
Pages
305-312
Publication/Series
Journal of the Science of Food and Agriculture
Volume
88
Issue
2
Document type
Journal article
Publisher
Wiley-Blackwell
Topic
- Agricultural Science, Forestry and Fisheries
Keywords
- storage
- sucrose
- acrylamide
- potato crisps
- asparagine
- glucose
- fructose
Status
Published
ISBN/ISSN/Other
- ISSN: 1097-0010