Featured Research

from universities, journals, and other organizations

Reducing acrylamide levels in french fries

Date:
September 26, 2012
Source:
American Chemical Society
Summary:
The process for preparing frozen, par-fried potato strips -- distributed to some food outlets for making french fries -- can influence the formation of acrylamide in the fries that people eat, a new study has found. The study identifies potential ways of reducing levels of acrylamide, which the National Toxicology Program and the International Agency for Research on Cancer regard as a "probable human carcinogen."

The process for preparing frozen, par-fried potato strips -- distributed to some food outlets for making french fries -- can influence the formation of acrylamide in the fries that people eat, a new study has found.

Related Articles


Published in ACS' Journal of Agricultural and Food Chemistry, the study identifies potential ways of reducing levels of acrylamide, which the National Toxicology Program and the International Agency for Research on Cancer regard as a "probable human carcinogen."

Acrylamide forms naturally during the cooking of many food products. Donald S. Mottram and colleagues explain that while acrylamide formation in fried potato products is inevitable, this research aims to better understand the chemistry involved, and to use computer models to determine how to minimize acrylamide levels in practice. The special feature of this approach is that, for the first time, it has been possible to link changes in natural potato components (glucose, fructose, amino acids, moisture) occurring during preparation and cooking with the extent of acrylamide formation. Such a rigorous approach has only been possible through collaboration between the food industry and food chemists from different disciplines.

The commercial process (which includes potato selection and sorting, cutting, blanching, sugar augmentation, drying, frying and freezing), in combination with final cooking, generates the color, texture and flavor that consumers expect in french fries. This model facilitates evaluation of various processing and final cooking parameters to develop products with lower acrylamide. Additionally, the authors confirm previous reports, which found that minimizing the ratio of fructose to glucose in cut potato strips can reduce the amount of acrylamide that ends up in the french fries.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Journal Reference:

  1. Jane K. Parker, Dimitrios P. Balagiannis, Jeremy Higley, Gordon Smith, Bronislaw L. Wedzicha, Donald S. Mottram. Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries. Journal of Agricultural and Food Chemistry, 2012; 60 (36): 9321 DOI: 10.1021/jf302415n

Cite This Page:

American Chemical Society. "Reducing acrylamide levels in french fries." ScienceDaily. ScienceDaily, 26 September 2012. <www.sciencedaily.com/releases/2012/09/120926123804.htm>.
American Chemical Society. (2012, September 26). Reducing acrylamide levels in french fries. ScienceDaily. Retrieved April 17, 2015 from www.sciencedaily.com/releases/2012/09/120926123804.htm
American Chemical Society. "Reducing acrylamide levels in french fries." ScienceDaily. www.sciencedaily.com/releases/2012/09/120926123804.htm (accessed April 17, 2015).

Share This


More From ScienceDaily



More Plants & Animals News

Friday, April 17, 2015

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Un-Bee-Lievable: Bees on the Loose After Washington Truck Crash

Un-Bee-Lievable: Bees on the Loose After Washington Truck Crash

Reuters - US Online Video (Apr. 17, 2015) A truck carrying honey bees overturns near Lynnwood, Washington, spreading boxes of live bees across the highway. Rough Cut (no reporter narration). Video provided by Reuters
Powered by NewsLook.com
Our Love Of Puppy Dog Eyes Explained By Science

Our Love Of Puppy Dog Eyes Explained By Science

Newsy (Apr. 17, 2015) Researchers found a spike in oxytocin occurs in both humans and dogs when they gaze into each other&apos;s eyes. Video provided by Newsy
Powered by NewsLook.com
Dog Flu Spreading in Midwestern States

Dog Flu Spreading in Midwestern States

AP (Apr. 17, 2015) Dog flu is spreading in several Midwestern states. Dog daycare centers and veterinary offices are taking precautions. (April 17) Video provided by AP
Powered by NewsLook.com
Raw: Rare Whale Spotted in Gulf of Mexico

Raw: Rare Whale Spotted in Gulf of Mexico

AP (Apr. 17, 2015) Researchers from the E/V Nautilus had quite a surprise Tuesday, when a curious sperm whale swam around their remotely operated vehicle in the Gulf of Mexico. Cameras captured the encounter. (April 17) Video provided by AP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:

Strange & Offbeat Stories


Plants & Animals

Earth & Climate

Fossils & Ruins

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins