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- At high temperatures, such as when potatoes are put in a fryer, acrylamide also forms in the reaction. In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made.
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Key points to consider. • Acrylamide can form in some potato-based foods during certain types of high-temperature cooking. • Acrylamide levels can be afected by raw materials, processing...
Feb 4, 2020 · Maximum acrylamide, µg/kg; Potatoes: Potato crisps: 117: 3,770: Chips/French fries: 59: 5,200: Potatoes (raw) <10 <50: Cereal products: Corn crisps: 120: 220: Bakery products and biscuits: 18: 3,324: Gingerbread <20: 7,834: Bread <10: 130: Bread (toast) 25: 1,430: Breakfast cereals: 11: 1,057: Rice and noodles: Fried noodles: 3: 581: Fried ...
- Lubna Rifai, Fatima A Saleh
- 2020
Jan 12, 2021 · Tips to reduce acrylamide exposure when consuming potatoes: Soak potatoes 15-30 minutes before baking or frying to help reduce their starch content, in turn reducing the amount of acrylamide produced during the cooking process; Limit the number of potato dishes consumed that are prepared using frying, roasting, and baking
Feb 1, 2010 · Although new to most of us, acrylamide (pronounced a-KRIL-a-mide) was a known entity before the headlines. It had a long history of being used in several manufacturing processes and as a "clarifier" in water treatment because it traps suspended solids and takes them out of solution. Its health-effects dossier included cases of neurological ...
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Aug 7, 2019 · Lack of irrigation in the field‐grown potatoes also resulted in a lower reducing sugar concentration in four out of five varieties in the study (Lady Claire, Saturna, Ramos and Hermes) and less acrylamide formation in heated potato flour (Muttucumaru et al., 2015). Consequently, the advice to farmers is to irrigate potatoes only if necessary ...
- Sarah Raffan, Nigel G. Halford
- 10.1111/aab.12536
- 2019
- Ann Appl Biol. 2019 Nov; 175(3): 259-281.
Nov 10, 2014 · Jill Ettinger. Nov 10, 2014. Genetically modified potatoes designed to produce less acrylamide, the cancer-causing chemical released when certain foods like French fries are cooked at high heat, have been approved for commercial planting by the USDA. The potatoes are also less prone to bruising.
Jun 8, 2015 · In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made. The company’s website claims that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature.
