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2 Food Process Step Steps that may help reduce acrylamide Potato-based foods Raw materials • Selecting potato varieties that are low in acrylamide precursors, keeping in mind seasonal variation. ...
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.
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Jan 12, 2021 · 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. “Wet” prep potato dishes, such as mashed potatoes and potato salad, do not ...
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. Acrylamide levels in the genetically modified potato are 50-75 lower than ...
Nov 11, 2014 · When fried, the new potatoes, called Innate potatoes, produce less of a chemical called acrylamide. ... Innate potatoes also bruise less than non-GMO potatoes, a quality that farmers and shippers ...
Innate™ Potato is genetically modified to be less susceptible to black spot from bruising and have lower levels of asparagine, which results in formation of less acrylamide when the potatoes are baked or fried. Acrylamide is a by-product of the cooking process that can be toxic at high levels.
Dec 8, 2015 · Two of the most promising varieties – Payette Russet and Easton – have already been released for commercial use. Wang said the group hopes to identify genes that are related to lower acrylamide in certain fried potatoes. The study shows a strong relationship between the genetics of a raw potato and its potential to form acrylamide.
