Usage of Maris piper for French fries to determine acrylamide formation?
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Maris Piper potatoes were not specifically mentioned in the abstracts provided. However, the abstracts discussed the detection and measurement of acrylamide in French fries using various methods such as LC-MS, GC-MS, FT-NIR, and GC-MS/MS . The abstracts also mentioned the use of solid-phase extraction (SPE) clean-up for acrylamide determination . One abstract mentioned the use of a baking methodology to study acrylamide formation in French fries . Another abstract investigated the variability of acrylamide content in French fries depending on the type of oil and frying conditions . While Maris Piper potatoes were not specifically mentioned, the abstracts provide insights into the methods and factors influencing acrylamide formation in French fries, which could be applicable to different potato varieties, including Maris Piper.
Answers from top 4 papers
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| Papers (4) | Insight |
|---|---|
9 Citations | The paper does not mention the usage of Maris Piper potatoes for French fries or their role in determining acrylamide formation. |
07 Mar 2019 4 Citations | The paper does not mention the specific potato variety used for the French fries or the formation of acrylamide. |
02 Feb 2021 | The provided paper does not mention the usage of Maris Piper potatoes for French fries or the determination of acrylamide formation. |
3 Citations | The paper does not mention the specific potato variety used for the French fries. |
Related Questions
What is acrylamide?5 answersAcrylamide is a chemical compound that is commonly used in various industries such as water treatment, oil drilling, pulp and paper, mining, and others. It is naturally formed when starchy foods or carbohydrates are heated at high temperatures, such as during frying or baking. Acrylamide can contaminate surface water, ground air, and air channels that flow into wells, rivers, and the sea. Exposure to acrylamide has been associated with an increased risk of kidney disorders, endometrial cancer, ovarian cancer, and other types of cancer. It can also cause damage to the nervous system, leading to neurodegenerative disorders like Alzheimer's and Parkinson's. Acrylamide is found in various food products, including potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli. High levels of acrylamide have been detected in some of these food products, which could have adverse effects on human health. Mitigation strategies are being explored to reduce acrylamide levels in food.
Is acrylamide in food a carcinogen?5 answersAcrylamide in food is a possible carcinogen to humans, according to the International Cancer Research Center. It is formed during the thermal process in many commonly consumed foods such as coffee, French fries, biscuits, and bread. Acrylamide has been classified as a probable human carcinogen and has been shown to cause genotoxicity, neurotoxicity, and reproductive and developmental toxicity. Studies have found a positive relationship between dietary acrylamide exposure and cancer risk in some systems and organs. However, other publications did not disclose a relationship in this direction. The carcinogenicity of acrylamide in humans is still controversial, and more research is needed to fully understand the health risks. Overall, while the health risks of acrylamide have not been fully elucidated, it is considered a potential carcinogen and further studies are necessary to obtain more reliable results.
How to inhibit the formation of acrylamide?5 answersTo inhibit the formation of acrylamide, several methods have been proposed. One method involves the addition of asparaginase and glycine to roasted malt, which can limit acrylamide formation at high roasting temperatures. Another method is the addition of dietary fiber, such as pectin, to cookie recipes, which has been shown to reduce acrylamide content and bioaccessibility in the gastrointestinal tract. Garlic powder, specifically allicin, has also been found to reduce acrylamide content during the formation stage by inhibiting the AA formation stage. Additionally, the use of asparaginase, replacing reducing sugars, and lowering the end-temperature during baking can significantly decrease acrylamide content in cracker products. These methods provide potential strategies for reducing acrylamide formation in various food processing applications.
How does coffee variety affect acrylamide formation in coffee?5 answersCoffee variety has an impact on acrylamide formation in coffee. Robusta coffee beans contain higher levels of acrylamide compared to Arabica species, likely due to a higher initial amount of asparagine in Robusta beans. The level of asparagine becomes relevant when considering immature beans due to their high concentration of this amino acid. Additionally, the acrylamide content in coffee is dependent on the degree of roast, with higher temperatures and longer roasting times leading to lower acrylamide levels. Therefore, the variety of coffee beans used can influence the formation of acrylamide during the roasting process.
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What temperature and time can acrylamide form in starch samples? Use references 2016-2023?2 answersAcrylamide formation in starch samples can occur at varying temperatures and times. In the starch-based model system, the amount of acrylamide reached a maximum when the level of asparagine increased, while no such maximum was found for glucose. The amount of acrylamide formation in freeze-dried flat bread doughs and flat breads also reached a maximum at approximately 200 °C, depending on the system and baking time. However, in bread crust, the amount of acrylamide increased with both baking time and temperature. The acrylamide concentration in treated samples with asparaginase was significantly less than those without treatment. The acrylamide concentration-time curve in model systems has a sigmoid shape, with a peak observed at temperatures in the range of 160−200°C.