Abstract：
:An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a∗ of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mesias M,Delgado-Andrade C,Holgado F,Morales FJdoi
10.1016/j.foodchem.2018.03.140subject
Has Abstractpub_date
2018-09-15 00:00:00pages
44-52eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30582-Xjournal_volume
260pub_type
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