Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.
The correlation between sugar levels in raw material (potatoes), brown colouring and formation of acrylamide in French fries was investigated. The objective was to identify incoming potatoes (raw material) with a high potential for acrylamide formation. Ten different potato varieties commonly used in the Western European French fries industry were stored at 8 degrees C and samples were taken throughout the storage time. The current quality control used in the French fries industry for incoming potatoes is poorly correlated with acrylamide in the final product (r = 0.74). Changing the quality control parameter from colour to reducing sugars in raw material did not improve the correlation (r = 0.72). The best correlation was obtained with the Agtron colour measurement after blanching and a two-stage frying (r = -0.88). It was concluded that alternative entrance control measurements could provide better mitigation of the acrylamide issue in French fries from the start of production. These alternatives, however, are less cost-effective and more difficult to implement.
NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000 Ghent, Belgium.
Raquel Medeiros
RM
Vinci
Frederic
F
Mestdagh
Nathalie
N
De Muer
Carlos
C
Van Peteghem
Bruno
B
De Meulenaer
D020106:Acrylamide / Q000032:analysis / Q000138:chemical synthesis*; D002241:Carbohydrates / Q000032:analysis; D002273:Carcinogens / Q000032:analysis; D003116:Color; D056727:Endangered Species; D005060:Europe; D005511:Food Handling / Q000379:methods*; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006358:Hot Temperature; D015416:Maillard Reaction; D035281:Plant Tubers / Q000737:chemistry*; D011786:Quality Control; D011198:Solanum tuberosum / Q000737:chemistry*
D002241:Carbohydrates; D002273:Carcinogens; D020106:Acrylamide; D005632:Fructose; D005947:Glucose