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.

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 23, 2014 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 23, 2014).

Share This



More Plants & Animals News

Wednesday, April 23, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Raw: Leopard Bites Man in India

Raw: Leopard Bites Man in India

AP (Apr. 22, 2014) A leopard caused panic in the city of Chandrapur on Monday when it sprung from the roof of a house and charged at rescue workers. (April 22) Video provided by AP
Powered by NewsLook.com
Iowa College Finds Beauty in Bulldogs

Iowa College Finds Beauty in Bulldogs

AP (Apr. 22, 2014) Drake University hosts 35th annual Beautiful Bulldog Contest. (April 21) Video provided by AP
Powered by NewsLook.com
805-Pound Shark Caught Off The Coast Of Florida

805-Pound Shark Caught Off The Coast Of Florida

Newsy (Apr. 22, 2014) One Florida fisherman caught a 805-pound shark off the coast of Florida earlier this month. Video provided by Newsy
Powered by NewsLook.com
Breakfast Foods Are Getting Pricier

Breakfast Foods Are Getting Pricier

AP (Apr. 21, 2014) Breakfast is now being served with a side of sticker shock. The cost of morning staples like bacon, coffee and orange juice is on the rise because of global supply problems. (April 21) 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:
from the past week

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