Abstract
Abstract The paper describes the effect of different factors influencing the concentration of acrylamide in deep‐fat fried potato products. In French fries the amount of acrylamide increased with the temperature as well as the frying time, especially at temperatures higher than 175 °C. The increase of acrylamide with the time followed a linear function, whereas a non‐linear relationship was given with the temperature of frying. As a result, a reduction of the processing temperature led to lower concentrations of acrylamide in the product. Both, oil type and silicon oil as antifoaming agents had no significant influence upon the acrylamide concentration in the food. The variety of potatoes had a strong effect on the acrylamide concentration in potato crisps and French fries. The investigation showed a significant correlation (r = 0.73) between the concentration of acrylamide and reducing sugars in raw potatoes, and no significant correlation with the asparagine concentration. The storage temperature of the raw material had an effect on the acrylamide concentration in the product. Lowering of the storage temperature from 8 to 4 °C resulted in an increase of the concentration of reducing sugars in the raw material, which led to a higher potential of acrylamide formation in the products. The experiments showed that the acrylamide concentration of French fries depended on the surface‐to‐volume ratio (SVR).
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Claims 10
Claim · model-written summary
In French fries, acrylamide increased with frying temperature, especially above 175 °C.
- Taxon
- potatoes
Solanum tuberosumt0 - Treatment
- the temperaturee1
- Outcome
- amount of acrylamidee1
- Direction
- increasede1
- Qualifier
- especially at temperatures higher than 175 °Ce1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“frying of potatoes”
e1“In French fries the amount of acrylamide increased with the temperature as well as the frying time, especially at temperatures higher than 175 °C”
Claim · model-written summary
Acrylamide increased with frying time following a linear function.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- frying timee1
- Outcome
- acrylamidee2
- Direction
- increasee2
- Qualifier
- linear functione2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“frying of potatoes”
e1“In French fries the amount of acrylamide increased with the temperature as well as the frying time, especially at temperatures higher than 175 °C”
e2“The increase of acrylamide with the time followed a linear function”
Claim · model-written summary
Reducing the processing temperature led to lower acrylamide concentrations in the product.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- a reduction of the processing temperaturee1
- Outcome
- concentrations of acrylamidee1
- Direction
- lowere1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“frying of potatoes”
e1“a reduction of the processing temperature led to lower concentrations of acrylamide in the product”
Claim · model-written summary
Oil type and silicon oil as antifoaming agents had no significant influence on acrylamide concentration.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- oil type and silicon oil as antifoaming agentse1
- Outcome
- acrylamide concentratione1
- Direction
- no significant influencee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“frying of potatoes”
e1“Both, oil type and silicon oil as antifoaming agents had no significant influence upon the acrylamide concentration in the food”
Claim · model-written summary
Potato variety had a strong effect on acrylamide concentration in potato crisps and French fries.
- Taxon
- potatoesSolanum tuberosume1
- Material
- variety of potatoese1
- Outcome
- acrylamide concentratione1
- Direction
- strong effecte1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The variety of potatoes had a strong effect on the acrylamide concentration in potato crisps and French fries”
Claim · model-written summary
Acrylamide concentration correlated significantly with reducing sugars in raw potatoes (r = 0.73).
- Taxon
- potatoesSolanum tuberosume1
- Compound
- reducing sugarse1
- Outcome
- concentration of acrylamidee1
- Direction
- significant correlatione1
- Value
- r = 0.73e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“a significant correlation (r = 0.73) between the concentration of acrylamide and reducing sugars in raw potatoes”
Claim · model-written summary
Acrylamide concentration showed no significant correlation with asparagine concentration.
- Taxon
- potatoesSolanum tuberosume1
- Compound
- asparaginee2
- Outcome
- concentration of acrylamidee1
- Direction
- no significant correlatione2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“a significant correlation (r = 0.73) between the concentration of acrylamide and reducing sugars in raw potatoes”
e2“no significant correlation with the asparagine concentration”
Claim · model-written summary
Lowering the storage temperature from 8 to 4 °C increased reducing sugars in the raw potatoes.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- Lowering of the storage temperature from 8 to 4 °Ce1
- Outcome
- concentration of reducing sugarse1
- Direction
- increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“frying of potatoes”
e1“Lowering of the storage temperature from 8 to 4 °C resulted in an increase of the concentration of reducing sugars in the raw material”
Claim · model-written summary
Lowering the storage temperature from 8 to 4 °C led to a higher potential of acrylamide formation in the products.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- Lowering of the storage temperature from 8 to 4 °Ce1
- Outcome
- potential of acrylamide formatione2
- Direction
- highere2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“frying of potatoes”
e1“Lowering of the storage temperature from 8 to 4 °C resulted in an increase of the concentration of reducing sugars in the raw material”
e2“which led to a higher potential of acrylamide formation in the products”
Claim · model-written summary
Acrylamide concentration of French fries depended on the surface-to-volume ratio.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- surface‐to‐volume ratio (SVR)e1
- Outcome
- acrylamide concentration of French friese1
- Direction
- depended one1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“frying of potatoes”
e1“The experiments showed that the acrylamide concentration of French fries depended on the surface‐to‐volume ratio (SVR)”
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See all 25 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.