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This reaction is part of the Maillard reaction, which leads to color, flavor, and aroma changes in cooked foods. Acrylamide usually forms at elevated temperatures used when frying or baking (above ...
As part of the assessment process, J.R. Simplot Company provided extensive data for review by regulators at the CFIA and Health Canada. The submitted data included a detailed description of how Innate™ potato was developed and how the reduced bruising and acrylamide traits function. Regulators also accessed relevant peer-reviewed studies from ...
Feb 4, 2020 · For instance, potatoes with less than 1 g/kg fresh weight of reducing sugars should be used for frying or roasting. 75 Additionally, lower levels of AA were detected in French fries made from the genetically modified potatoes (innate potatoes) than in fries made from conventional potatoes. 76 Innate potatoes were produced by silencing the ...
- Lubna Rifai, Fatima A Saleh
- 2020
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 · Nov 10, 2014. SHARE. 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.
Sep 9, 2019 · Manufacturers of potato-based foods can reduce acrylamide by selecting potato varieties genetically modified to have low levels of asparagine and reducing sugars. The Idaho potato giant J. R ...
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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. The final trait is improvement in starch quality and potato color.
