Matches in UGent Biblio for { ?s ?p Acrylamide, a contaminant classified by the IARC as “probably carcinogenic to humans” is formed in several heated foods and known to be linked to the Maillard reaction. Fried potato products are important in the acrylamide issue because they contain the main precursors necessary for its formation and moreover they contribute on average for an important part of the dietary exposure to this process contaminant, apart from other food commodities, including cereals products, coffee, chocolate and potato snacks. The current entrance quality control used in the French fries industry is done based on colour evaluation with USDA/Munsell colour chart. Colour is evaluated after a short frying test, typically 180°C for 3 min. This quality control relates raw material to colour specifications of final product (customers demand) and accordingly, either raw material is rejected for processing or appropriate process adjustments are taken (e.g. blanching conditions). This study evaluated the possibility of a more effective entrance control of the raw potato tubers in order to identify lots of potatoes prone to acrylamide formation. Therefore the relationship between the sugar content of potato tuber, the formation of acrylamide and the colour of the baked product was evaluated during two consecutive potato storage seasons (2007 and 2008). The current entrance control was compared to two other colour evaluation methods (CIE L*a*b* colour parameters and a process-specific Agtron analyzer) and to reducing sugar contents determination. Even though differences were observed in reducing sugar contents in raw material for both seasons, similar trends were observed between the acrylamide content of the final product and the above-mentioned parameters. It was demonstrated that a more effective entrance control for incoming potatoes was indeed possible. Using the relationships between acrylamide and respectively colour formation (measured by the Agtron methodology) and reducing sugar content could better identify lots of potatoes prone to acrylamide formation when compared to the current entrance control. Nevertheless, the application of Agtron measurements is certainly more practical to implement and provides a better correlation to acrylamide in the final product compared to reducing sugars in the raw material.. }
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- aggregation abstract "Acrylamide, a contaminant classified by the IARC as “probably carcinogenic to humans” is formed in several heated foods and known to be linked to the Maillard reaction. Fried potato products are important in the acrylamide issue because they contain the main precursors necessary for its formation and moreover they contribute on average for an important part of the dietary exposure to this process contaminant, apart from other food commodities, including cereals products, coffee, chocolate and potato snacks. The current entrance quality control used in the French fries industry is done based on colour evaluation with USDA/Munsell colour chart. Colour is evaluated after a short frying test, typically 180°C for 3 min. This quality control relates raw material to colour specifications of final product (customers demand) and accordingly, either raw material is rejected for processing or appropriate process adjustments are taken (e.g. blanching conditions). This study evaluated the possibility of a more effective entrance control of the raw potato tubers in order to identify lots of potatoes prone to acrylamide formation. Therefore the relationship between the sugar content of potato tuber, the formation of acrylamide and the colour of the baked product was evaluated during two consecutive potato storage seasons (2007 and 2008). The current entrance control was compared to two other colour evaluation methods (CIE L*a*b* colour parameters and a process-specific Agtron analyzer) and to reducing sugar contents determination. Even though differences were observed in reducing sugar contents in raw material for both seasons, similar trends were observed between the acrylamide content of the final product and the above-mentioned parameters. It was demonstrated that a more effective entrance control for incoming potatoes was indeed possible. Using the relationships between acrylamide and respectively colour formation (measured by the Agtron methodology) and reducing sugar content could better identify lots of potatoes prone to acrylamide formation when compared to the current entrance control. Nevertheless, the application of Agtron measurements is certainly more practical to implement and provides a better correlation to acrylamide in the final product compared to reducing sugars in the raw material.".