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- 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...
Many successes have occurred. For example, the INNATE potato, a genetically modified organism (GMO) developed by J. R. Simplot Co., works by reducing the production of asparaginase in potatoes, thereby reducing acrylamide formation by 58%–72% (“INNATE by Simplot,” 2017). Efforts to reduce acrylamide formation pre-cooking are ongoing and ...
- Maranda S. Cantrell, Owen M. McDougal
- 10.1111/1541-4337.12696
- 2021
- 2021/03
Jan 11, 2024 · When potatoes were soaked in water at room temperature for 10 min before deep-frying, acrylamide formation was significantly reduced compared to potatoes that were not soaked in water. Based on this finding, strength of the study is that a practical suggestion has been developed to reduce acrylamide formation in deep-frying, one of society’s ...
How does the Innate™ potato have reduced black spot bruising and acrylamide? 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.
Jan 12, 2021 · “Wet” prep potato dishes, such as mashed potatoes and potato salad, do not lead to a significant amount of acrylamides; Store potatoes outside of the refrigerator Refrigeration prior to cooking can increase the level of acrylamide produced during the cooking process
Feb 4, 2020 · Blanching is also performed in water to reduce the level of reducing sugars in raw potatoes, which could result in higher AA content. 99 Blanching of potato strips with sunflower oil for 43 seconds at 150°C had a greater reduction effect on the level of AA precursors (asparagine and reducing sugars) and thus on the final AA level, relative to ...
Aug 7, 2019 · Wheat, rye and potato products are major sources of dietary acrylamide, with biscuits, breakfast cereals, bread (particularly toasted), crisp bread, batter, cakes, pies, French fries, crisps and snack products all affected.
