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Does a Nate potato produce less acrylamide?
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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...
Jan 12, 2021 · Longer cooking times yield higher levels of acrylamides. Aim for lightly browned potatoes rather than dark brown when cooking. While it is impossible to eliminate acrylamides from our diets, taking small steps to reduce day-to-day exposure can help reduce any potential risk.
Feb 4, 2020 · In a study done in Lebanon, the daily consumption of AA from potato and corn chips was found to be 7- to 40-fold higher than the risk intake set by WHO but was below the neurotoxic risk threshold.
- Lubna Rifai, Fatima A Saleh
- 2020
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.
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.
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.
Jan 9, 2015 · The potato, developed by the potato giant J.R. Simplot in Boise, Idaho, is dubbed Innate as it contains only elements from sexually compatible, wild potato relatives, and employs RNA...
