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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry

Raquel Catarino Medeiros Vinci UGent, Frédéric Mestdagh UGent, Nathalie De Meur, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2010) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 27(4). p.417-425
abstract
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°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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
French fries, reducing sugars, acrylamide, PRODUCTS, STORAGE, SUGARS, TUBERS, quality control, MAILLARD REACTION, colour
journal title
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Food Addit. Contam. Part A-Chem.
volume
27
issue
4
pages
417 - 425
Web of Science type
Article
Web of Science id
000276819800001
ISSN
0265–203X
DOI
10.1080/19440040903453276
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
915293
handle
http://hdl.handle.net/1854/LU-915293
date created
2010-03-29 18:06:33
date last changed
2011-07-08 13:47:50
@article{915293,
  abstract     = {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{\textdegree}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.},
  author       = {Catarino Medeiros Vinci, Raquel and Mestdagh, Fr{\'e}d{\'e}ric and De Meur, Nathalie and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {0265{\^a}\unmatched{0080}\unmatched{0093}203X},
  journal      = {FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE \& RISK ASSESSMENT},
  keyword      = {French fries,reducing sugars,acrylamide,PRODUCTS,STORAGE,SUGARS,TUBERS,quality control,MAILLARD REACTION,colour},
  language     = {eng},
  number       = {4},
  pages        = {417--425},
  title        = {Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry},
  url          = {http://dx.doi.org/10.1080/19440040903453276},
  volume       = {27},
  year         = {2010},
}

Chicago
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, Nathalie De Meur, Carlos Van Peteghem, and Bruno De Meulenaer. 2010. “Effective Quality Control of Incoming Potatoes as an Acrylamide Mitigation Strategy for the French Fries Industry.” Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment 27 (4): 417–425.
APA
Catarino Medeiros Vinci, R., Mestdagh, F., De Meur, N., Van Peteghem, C., & De Meulenaer, B. (2010). Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 27(4), 417–425.
Vancouver
1.
Catarino Medeiros Vinci R, Mestdagh F, De Meur N, Van Peteghem C, De Meulenaer B. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2010;27(4):417–25.
MLA
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, Nathalie De Meur, et al. “Effective Quality Control of Incoming Potatoes as an Acrylamide Mitigation Strategy for the French Fries Industry.” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT 27.4 (2010): 417–425. Print.