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Storage of potatoes at low temperature should be avoided in order to prevent increased acrylamide formation during frying or roasting.

Author(s) : NOTI A., BIEDERMANN-BREM S., BIERDERMANN M., et al.

Type of article: Article

Summary

Fresh potatoes respond to cooling below about 10 °C by increasing the content of reducing sugars. The potential of acrylamide formation increases approximately proportionally and results in high acrylamide concentrations in fried, roasted or baked potato products. Data on the increase of acrylamide formation upon medium or long term cooling to 4 °C is shown for a number of cultivars frequently used in Switzerland. Reconditioning at ambient temperature for about two weeks reduced the content of reducing sugars by a factor of two. Sprouting does not noticeably increase the potential of acrylamide formation.

Details

  • Original title: Storage of potatoes at low temperature should be avoided in order to prevent increased acrylamide formation during frying or roasting.
  • Record ID : 2004-0770
  • Languages: English
  • Source: Mitt. Lebensm.unters. Hyg./Trav. Chim. aliment. Hyg. - vol. 94 - n. 3
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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