The acrylamide content in some potato products depending on the raw material
Agnieszka Tajner-Czopek
agnieszka.tajner-czopek@upwr.edu.plKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Elżbieta Rytel
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Agnieszka Nemś
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Abstract
The aim of this study was to determine the effect of two potato varieties used in the preparation of French fries, dehydrated potato dice and dehydrated potato (puree) on the acrylamide content in ready product. It was stated that potato tubers of two varieties were of suitable chemical composition, which is required for the production of French fries, dehydrated potato dice and puree. The acrylamide content in processed potato products depended on the used potato variety and the related reducing sugars content in its tubers. Puree prepared from tubers of potato variety Innovator with a lower content of reducing sugars contained 36% lower levels of acrylamide, dehydrated potato — 29% and French fries — 15% less of this compound in comparison with products obtained from potato of variety Santana. Regardless of the potato variety which was used in the study, the lowest acrylamide content was in French fries (349μg·kg-1) and the highest in puree (1156μg·kg-1).
Keywords:
acrylamide, French fries, dehydrated dice potato, dehydrated potato (puree), potato varietyReferences
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Authors
Agnieszka Tajner-Czopekagnieszka.tajner-czopek@upwr.edu.pl
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Elżbieta RytelKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Agnieszka NemśKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
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