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L'entreposage des pommes de terre à basse température est à éviter afin de prévenir une formation accrue d'acrylamide lors de la friture ou de la cuisson au four.

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

Auteurs : NOTI A., BIEDERMANN-BREM S., BIERDERMANN M., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Storage of potatoes at low temperature should be avoided in order to prevent increased acrylamide formation during frying or roasting.
  • Identifiant de la fiche : 2004-0770
  • Langues : Anglais
  • Source : Mitt. Lebensm.unters. Hyg./Trav. Chim. aliment. Hyg. - vol. 94 - n. 3
  • Date d'édition : 2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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