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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries

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Abstract
The current entrance quality control used in the french fries industry is done based on colour evaluation with a United States Department of Agriculture/Munsell colour chart (after a short frying test, typically 180 degrees C for 3 min). On the basis of a study carried out during two consecutive potato storage seasons, the possibility of a more effective entrance control of the raw potato tubers in order to identify batches of potatoes prone to acrylamide formation was evaluated. The current entrance control was compared to two other colour evaluation methods (CIE L*a*b* colour parameters and a process-specific Agtron analyser) and to reducing sugar content determination. Seasonal variability did not affect the slopes of the linear correlation models, for most of the parameters studied. The determination of colour formation measured by the Agtron methodology and reducing sugar content allowed a better identification of batches of potatoes prone to acrylamide formation compared with the current entrance control. Different scenarios represented by decision trees for quality control measures for incoming potatoes were evaluated while considering the investigation value of 600 mu gkg(-1) for french fries recently prescribed by the European Commission. Samples were categorised based on predictions of threshold values and acrylamide levels in the final product.
Keywords
colour, quality control, incoming potatoes, acrylamide, reducing sugars, french fries, FREE AMINO-ACIDS, MAILLARD REACTION, SUGARS

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Chicago
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, Christof Van Poucke, Carlos Van Peteghem, and Bruno De Meulenaer. 2012. “A Two-year Investigation Towards an Effective Quality Control of Incoming Potatoes as an Acrylamide Mitigation Strategy in French Fries.” Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment 29 (3): 362–370.
APA
Catarino Medeiros Vinci, R., Mestdagh, F., Van Poucke, C., Van Peteghem, C., & De Meulenaer, B. (2012). A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 29(3), 362–370.
Vancouver
1.
Catarino Medeiros Vinci R, Mestdagh F, Van Poucke C, Van Peteghem C, De Meulenaer B. A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2012;29(3):362–70.
MLA
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, Christof Van Poucke, et al. “A Two-year Investigation Towards an Effective Quality Control of Incoming Potatoes as an Acrylamide Mitigation Strategy in French Fries.” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT 29.3 (2012): 362–370. Print.
@article{3102640,
  abstract     = {The current entrance quality control used in the french fries industry is done based on colour evaluation with a United States Department of Agriculture/Munsell colour chart (after a short frying test, typically 180 degrees C for 3 min). On the basis of a study carried out during two consecutive potato storage seasons, the possibility of a more effective entrance control of the raw potato tubers in order to identify batches of potatoes prone to acrylamide formation was evaluated. The current entrance control was compared to two other colour evaluation methods (CIE L*a*b* colour parameters and a process-specific Agtron analyser) and to reducing sugar content determination. Seasonal variability did not affect the slopes of the linear correlation models, for most of the parameters studied. The determination of colour formation measured by the Agtron methodology and reducing sugar content allowed a better identification of batches of potatoes prone to acrylamide formation compared with the current entrance control. Different scenarios represented by decision trees for quality control measures for incoming potatoes were evaluated while considering the investigation value of 600 mu gkg(-1) for french fries recently prescribed by the European Commission. Samples were categorised based on predictions of threshold values and acrylamide levels in the final product.},
  author       = {Catarino Medeiros Vinci, Raquel and Mestdagh, Fr{\'e}d{\'e}ric and Van Poucke, Christof and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {1944-0049},
  journal      = {FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE \& RISK ASSESSMENT},
  language     = {eng},
  number       = {3},
  pages        = {362--370},
  title        = {A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries},
  url          = {http://dx.doi.org/10.1080/19440049.2011.639094},
  volume       = {29},
  year         = {2012},
}

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