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

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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.
Keywords
reducing sugars, French fries, acrylamide, PRODUCTS, STORAGE, SUGARS, TUBERS, quality control, MAILLARD REACTION, colour

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Citation

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MLA
Catarino Medeiros Vinci, Raquel 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.
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.
Chicago author-date
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.
Chicago author-date (all authors)
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.
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.
IEEE
[1]
R. Catarino Medeiros Vinci, F. Mestdagh, N. De Meur, C. Van Peteghem, and B. De Meulenaer, “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, vol. 27, no. 4, pp. 417–425, 2010.
@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°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, Frédéric and De Meur, Nathalie and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {0265-203X},
  journal      = {FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT},
  keywords     = {reducing sugars,French fries,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},
}

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