Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips
Added (glucose addition) versus accumulated (in situ sugar development via cold-temperature storage) sugar treatments were investigated in relation to acrylamide formation within fried potato strips at standardized levels of finish-fried color (Agtron color scores ranged from 36 to 84). The added su...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2012-09, Vol.60 (35), p.8763-8771 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Higley, Jeremy Kim, Jong-Yea Huber, Kerry C Smith, Gordon |
| description | Added (glucose addition) versus accumulated (in situ sugar development via cold-temperature storage) sugar treatments were investigated in relation to acrylamide formation within fried potato strips at standardized levels of finish-fried color (Agtron color scores ranged from 36 to 84). The added sugar treatment exhibited a relatively reduced rate of acrylamide formation and generally possessed a lower and less variable acrylamide content (61–1290 ng/g) than the accumulated sugar scheme (61–2191 ng/g). In a subsequent experiment, added fructose applied to strip surfaces via dipping prior to frying favored acrylamide formation over color development relative to added glucose, for which the reverse trend was observed. Thus, where acrylamide differences were noted between added and accumulated sugar treatments (given equivalent Agtron color scores), this result was likely aided by the relative higher fructose content in strips of the accumulated sugar scheme rather than simply a greater relative concentration of total reducing sugars. |
| doi_str_mv | 10.1021/jf302114s |
| format | Article |
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The added sugar treatment exhibited a relatively reduced rate of acrylamide formation and generally possessed a lower and less variable acrylamide content (61–1290 ng/g) than the accumulated sugar scheme (61–2191 ng/g). In a subsequent experiment, added fructose applied to strip surfaces via dipping prior to frying favored acrylamide formation over color development relative to added glucose, for which the reverse trend was observed. Thus, where acrylamide differences were noted between added and accumulated sugar treatments (given equivalent Agtron color scores), this result was likely aided by the relative higher fructose content in strips of the accumulated sugar scheme rather than simply a greater relative concentration of total reducing sugars.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf302114s</identifier><identifier>PMID: 22881236</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Acrylamide - analysis ; Acrylamide - chemistry ; acrylamides ; Asparagine - analysis ; Biological and medical sciences ; Carbohydrates - analysis ; Carbohydrates - chemistry ; Carbohydrates - pharmacology ; color ; dipping ; Food Handling - methods ; Food industries ; Food toxicology ; fructose ; Fructose - analysis ; Fructose - pharmacology ; Fruit and vegetable industries ; frying ; Fundamental and applied biological sciences. Psychology ; glucose ; Glucose - analysis ; Glucose - pharmacology ; Hot Temperature ; Maillard Reaction ; potatoes ; reducing sugars ; Solanum tuberosum - chemistry</subject><ispartof>Journal of agricultural and food chemistry, 2012-09, Vol.60 (35), p.8763-8771</ispartof><rights>Copyright © 2012 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a369t-8f5d0f46f57cec3b77be7f0afe3a80c7c075e21cb80d537ad9844a2d2d5a79063</citedby><cites>FETCH-LOGICAL-a369t-8f5d0f46f57cec3b77be7f0afe3a80c7c075e21cb80d537ad9844a2d2d5a79063</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf302114s$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf302114s$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26328955$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22881236$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Higley, Jeremy</creatorcontrib><creatorcontrib>Kim, Jong-Yea</creatorcontrib><creatorcontrib>Huber, Kerry C</creatorcontrib><creatorcontrib>Smith, Gordon</creatorcontrib><title>Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Added (glucose addition) versus accumulated (in situ sugar development via cold-temperature storage) sugar treatments were investigated in relation to acrylamide formation within fried potato strips at standardized levels of finish-fried color (Agtron color scores ranged from 36 to 84). The added sugar treatment exhibited a relatively reduced rate of acrylamide formation and generally possessed a lower and less variable acrylamide content (61–1290 ng/g) than the accumulated sugar scheme (61–2191 ng/g). In a subsequent experiment, added fructose applied to strip surfaces via dipping prior to frying favored acrylamide formation over color development relative to added glucose, for which the reverse trend was observed. Thus, where acrylamide differences were noted between added and accumulated sugar treatments (given equivalent Agtron color scores), this result was likely aided by the relative higher fructose content in strips of the accumulated sugar scheme rather than simply a greater relative concentration of total reducing sugars.</description><subject>Acrylamide - analysis</subject><subject>Acrylamide - chemistry</subject><subject>acrylamides</subject><subject>Asparagine - analysis</subject><subject>Biological and medical sciences</subject><subject>Carbohydrates - analysis</subject><subject>Carbohydrates - chemistry</subject><subject>Carbohydrates - pharmacology</subject><subject>color</subject><subject>dipping</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food toxicology</subject><subject>fructose</subject><subject>Fructose - analysis</subject><subject>Fructose - pharmacology</subject><subject>Fruit and vegetable industries</subject><subject>frying</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucose</subject><subject>Glucose - analysis</subject><subject>Glucose - pharmacology</subject><subject>Hot Temperature</subject><subject>Maillard Reaction</subject><subject>potatoes</subject><subject>reducing sugars</subject><subject>Solanum tuberosum - chemistry</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0EtvEzEUBWALFdFQWPQPUG-QYDFwbY8fs4wCAaRKIIWuRzd-lElnxqk9Uyn_HqOk7YbVlY4-HV0dQi4ZfGLA2eddEOWwOr8gCyY5VJIxc0YWUNLKSMXOyeucdwBgpIZX5JxzYxgXakHuls55Rx98ynOmS2vnYe5xKtFmvsWUaRzpKvYx0S_-wfdxP_hxoji6YtOhx6Fznq5jGnDqCu1Guk5-tH-qdepKya844RTpZkrdPr8hLwP22b893Qtys_76e_W9uv757cdqeV2hUM1UmSAdhFoFqa23Yqv11usAGLxAA1Zb0NJzZrcGnBQaXWPqGrnjTqJuQIkL8uHYu0_xfvZ5aocuW9_3OPo455aBMJwrZUyhH4_Upphz8qHdp27AdCio_bdt-7Rtse9OtfN28O5JPo5ZwPsTwGyxDwlH2-VnpwQ3jZTFXR1dwNjibSrmZsOB1QCMNQrEcxPa3O7inMay139e-guc2Ja9</recordid><startdate>20120905</startdate><enddate>20120905</enddate><creator>Higley, Jeremy</creator><creator>Kim, Jong-Yea</creator><creator>Huber, Kerry C</creator><creator>Smith, Gordon</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20120905</creationdate><title>Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips</title><author>Higley, Jeremy ; Kim, Jong-Yea ; Huber, Kerry C ; Smith, Gordon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a369t-8f5d0f46f57cec3b77be7f0afe3a80c7c075e21cb80d537ad9844a2d2d5a79063</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Acrylamide - analysis</topic><topic>Acrylamide - chemistry</topic><topic>acrylamides</topic><topic>Asparagine - analysis</topic><topic>Biological and medical sciences</topic><topic>Carbohydrates - analysis</topic><topic>Carbohydrates - chemistry</topic><topic>Carbohydrates - pharmacology</topic><topic>color</topic><topic>dipping</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food toxicology</topic><topic>fructose</topic><topic>Fructose - analysis</topic><topic>Fructose - pharmacology</topic><topic>Fruit and vegetable industries</topic><topic>frying</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucose</topic><topic>Glucose - analysis</topic><topic>Glucose - pharmacology</topic><topic>Hot Temperature</topic><topic>Maillard Reaction</topic><topic>potatoes</topic><topic>reducing sugars</topic><topic>Solanum tuberosum - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Higley, Jeremy</creatorcontrib><creatorcontrib>Kim, Jong-Yea</creatorcontrib><creatorcontrib>Huber, Kerry C</creatorcontrib><creatorcontrib>Smith, Gordon</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Higley, Jeremy</au><au>Kim, Jong-Yea</au><au>Huber, Kerry C</au><au>Smith, Gordon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2012-09-05</date><risdate>2012</risdate><volume>60</volume><issue>35</issue><spage>8763</spage><epage>8771</epage><pages>8763-8771</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Added (glucose addition) versus accumulated (in situ sugar development via cold-temperature storage) sugar treatments were investigated in relation to acrylamide formation within fried potato strips at standardized levels of finish-fried color (Agtron color scores ranged from 36 to 84). The added sugar treatment exhibited a relatively reduced rate of acrylamide formation and generally possessed a lower and less variable acrylamide content (61–1290 ng/g) than the accumulated sugar scheme (61–2191 ng/g). In a subsequent experiment, added fructose applied to strip surfaces via dipping prior to frying favored acrylamide formation over color development relative to added glucose, for which the reverse trend was observed. Thus, where acrylamide differences were noted between added and accumulated sugar treatments (given equivalent Agtron color scores), this result was likely aided by the relative higher fructose content in strips of the accumulated sugar scheme rather than simply a greater relative concentration of total reducing sugars.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>22881236</pmid><doi>10.1021/jf302114s</doi><tpages>9</tpages></addata></record> |
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| source | ACS Publications; MEDLINE |
| subjects | Acrylamide - analysis Acrylamide - chemistry acrylamides Asparagine - analysis Biological and medical sciences Carbohydrates - analysis Carbohydrates - chemistry Carbohydrates - pharmacology color dipping Food Handling - methods Food industries Food toxicology fructose Fructose - analysis Fructose - pharmacology Fruit and vegetable industries frying Fundamental and applied biological sciences. Psychology glucose Glucose - analysis Glucose - pharmacology Hot Temperature Maillard Reaction potatoes reducing sugars Solanum tuberosum - chemistry |
| title | Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips |
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