Development of low fat potato chips through microwave processing

Low-acrylamide French fries and potato chips

SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...

evaluation of potato chips color using image processing

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Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.

BACKGROUND Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. RESULTS Results revealed that pota...

Quality and safety driven optimal operation of deep - fat 1 frying of potato chips

8 Increasing oil temperature and heating duration in deep-fat frying of potato chips can improve textural quality but worsen the chemical safety of acrylamide formation. Optimal design of this complex process is formulated as a non-linear constrained optimization problem where the objective is to compute the oil temperature profile that guarantees the desired final moisture content while minimi...

The science of pesticide-free potato chips.