Color development and acrylamide content of pre-dried potato chips

Dietary exposure to acrylamide from potato crisps to the Spanish population

“…Potato products, such as crisps and French fries, are among the major 1 contributors to the acrylamide daily intake, especially for children and teens ( (Pedreschi et al, 2007) have been proposed. The 11 subject has been recently reviewed by Morales et al (2008).…”

“…12 JECFA estimated that the major contributing foods to total human exposure to 13 acrylamide for most countries are potato chips (French fries, 16-30%), potato crisps 14 (chips, 6-46%), coffee (13-39%), pastry and sweet biscuits (cookies, 10-20%), bread, 15 rolls and toast (10-30%) and others (< 10%). JECFA concluded that based on national 16 estimates, an intake of acrylamide of 1 µg/kg bw/day could be taken to be representative 17 as average for the general population and that an intake of 4 µg/kg bw/day could be 18 taken to represent consumers with a high intake, including children. Estimating 19 consumer exposure to acrylamide is a high priority for governments and industry alike 20…”

“…A portion (200 g) was distributed in four containers 15 and stored under vacuum and light protected at 4ºC until analysis. 16 …”

Aplicación de nuevas tecnologías para el diseño y desarrollo de productos de dorada (Sparus aurata) procedente de acuicultura

“…El color es otro de los atributos fundamentales a la hora de valorar la calidad global de un producto frito ya que se puede utilizar como medida del final del proceso y es uno de los parámetros usados habitualmente por el consumidor en sus valoraciones, especialmente el color superficial (Pedreschi et al, 2005a;Hindra y Baik, 2006). Además, está relacionada más o menos subjetivamente con otros parámetros sensoriales como los sabores y aromas (Clysdesdale, 1998).…”

“…Además, está relacionada más o menos subjetivamente con otros parámetros sensoriales como los sabores y aromas (Clysdesdale, 1998). Los principales cambios de color producidos en la fritura de alimentos se deben a la reacción de Maillard y a la caramelización (Baik y Mittal, 2003 (Pedreschi et al, 2005a;Viklund et al, 2007).…”