Acrylamide content in dried coloured-flesh potato products: Effects of drying. (18th December 2017)

• Record Type: Journal Article
• Authors: Rytel, E.; Tajner-Czopek, A.; Miedzianka, J.; Kita, A.; Nemś, A.; Hamouz, K.
• Is Part Of: International journal of food properties. Volume 20(2017)Supplement 1
• Page Start: S228
• Page End: S239
• Publication Date: 2017-12-18
• Subjects: Acrylamide -- Blue-flesh potatoes -- Drying temperature -- Free amino acids -- Potato dice -- Reducing sugars; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2017.1295255
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: The aim of this study was to determine the impact of the chemical composition of coloured-flesh potato tubers and different drying temperatures on acrylamide content in semi-finished and finished products. The dehydrated dice obtained after pre-drying contained around 67–190 μg/kg dry matter (dm) of acrylamide. The dice pre-dried at 120°C contained six times less acrylamide than those pre-dried at a higher temperature (160°C). Further drying of potato dice at 50°C increased the acrylamide content in the finished products by approximately 40% on average. The finished products contained 236–1539 μg/kg dm of acrylamide.