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Less acrylamide is made
- 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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Reducing Acrylamide in Potato-based Foods: Fact Sheet. • Information on acrylamide • Resources for industry • Processing and mitigation tables. Acrylamide is a chemical that can form in...
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.
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
May 8, 2013 · Reduced levels of asparagine decrease the potential formation of acrylamide, a chemical compound that occurs when potatoes, wheat, coffee, and other foods are cooked at high temperatures. In California, Innate™ potatoes provide a potential means for potato processors to address the acrylamide issues under Proposition 65. 2.
Sep 9, 2015 · In the Innate Potato, the amount of the enzyme that synthesizes asparagine is reduced; consequently, the result is less acrylamide. Simplot’s website claims 10 that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature.
Jan 12, 2021 · When high carbohydrate foods such as potatoes are cooked at these temperatures, their natural sugars and the amino acid asparagine, undergo a chemical change that producing the compound acrylamide. While this compound is a result of a natural processes, acrylamide has been shown to cause cancer in animals and is recognized as a potential ...
Aug 7, 2019 · The main focus of the review is on the genetic and agronomic approaches being developed to reduce the acrylamide‐forming potential of potatoes and cereals and these are described in detail, including variety selection, plant breeding, biotechnology and crop management.
