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Processing and Mitigation Tables: Potato-based Foods. Food Process Step Steps that may help reduce acrylamide Sliced potato chips Processing and ingredients. • Increasing peel removal ...
Roasting potato pieces cause less acrylamide formation, followed by baking whole potatoes. Boiling potatoes and microwaving whole potatoes with skin on does not produce acrylamide. If blanching the potatoes isn’t a good option for you prior to cooking, you can also just soak raw potato slices in water for 15 to 30 minutes before frying or ...
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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 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 ...
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
Jan 11, 2024 · The highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg). This was followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the difference between the acrylamide contents of the potatoes according to the cooking methods was not statistically significant.
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.
