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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.
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Key points to consider. • Acrylamide can form in some potato-based foods during certain types of high-temperature cooking. • Acrylamide levels can be afected by raw materials, processing and ...
Jan 12, 2021 · Tips to reduce acrylamide exposure when consuming potatoes: 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
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.
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.
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 · Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.
Jan 6, 2022 · These studies were key to the development of genetically modified potatoes with reduced acrylamide. The first generation Innate® potatoes were developed from cv. Russet Burbank by reducing Asn1 expression through RNAi, using tuber-specific expression promoters.
