Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips)

Low-acrylamide French fries and potato chips

SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...

The science of pesticide-free potato chips.

Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.

BACKGROUND Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. RESULTS Results revealed that pota...

Quantitation of acrylamide in potato chips by hplc-ms

A method of reversed-phase liquid chromatography coupled with mass spectrometry (LC-MS) in combination with a stable isotope dilution assay was used to quantify acrylamide in potato chips. This in-house procedure was evaluated for precision, and accuracy. LC-MS revealed as a cost-effective and robust technique for acrylamide analysis in potato chips. Acrylamide formation was studied during deep...

Measurement of Acrylamide in Potato Chips by Portable FTIR Analyzers

Acrylamide is a compound that forms in french fries, potato chips, cereal, bread and coffee when they are fried, roasted or baked. The formation is dependent on cooking conditions, for example, high temperature over-cooking of fried chips results in very high levels of acrylamide. The substance, which forms from the reaction of sugar and amino acids in food, is reported to be a likely human car...