Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 429883
Title Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
Author(s) Sanny, M.A.I.; Jinap, S.; Bakker, E.J.; Boekel, M.A.J.S. van; Luning, P.A.
Source Food Chemistry 135 (2012)3. - ISSN 0308-8146 - p. 2012 - 2020.
Department(s) Product Design and Quality Management Group
Biometris (WU MAT)
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) mu-g/kg acrylamide - risk-assessment - potatoes - temperature - asparagine - strategies - formation/elimination - exposure - kinetics - options
Abstract The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature–time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide.
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