Sweet Potato Chips Development and Optimization of Chips Processing Variables

evaluation of potato chips color using image processing

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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...

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...

The science of pesticide-free potato chips.

Quality Evaluation and Control of Potato Chips and French Fries

Franco Pedreschi1, Domingo Mery2 and Thierry Marique3 1Universidad de Santiago de Chile, Departamento de Ciencia y Tecnología de Alimentos, Av. Ecuador 3769, Santiago de Chile, Chile 2Pontificia Universidad Católica de Chile, Departamento de Ciencia de la Computación, Av. Vicuña Mackenna 4860 (143), Santiago de Chile, Chile 3Centre pour l’Agronomie et l’Agro-Industrie de la Province de Hainaut ...