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Researchers of Ghent University section of Food Safety and nutrient Quality developped a proficiency to to tighten acrylamide in French chips on an industrial exfoliation. Acrylamide is a merchandise that may crusade cancer and was ascertained in assorted foods.

“In 2002, acrylamide, an unsought merchandise that may causa cancer, was ascertained in assorted foods, including French chips. In the late years, respective techniques were highly-developed by the scientific community in edict to slenderize this contamination during sauteing but a reexamination of industriousness practices was hush missing”, says Raquel Medeiros Vinci, a PhD scholar at Ghent University in the lab of Prof. B. De Meulenaer and Dr. F. Mestdagh. Raquel investigated forward-looking techniques for the step-down of acrylamide in French chips. This work was through in collaborationism with the murphy processing manufacture (Belgapom and EUPPA, European Potato Processors’ Association) and Flanders’ Food.

Improved processes resultant in a diminution of acrylamide

During this inquiry two strategies were well-tried to concentrate acrylamide in French chips on an industrial plate. The offset considers the raw substantial excerpt of potatoes upon comer at the mill. Therefore the kinship ‘tween the boodle capacity of tater tuber, the establishment of acrylamide and the colour of the scorched ware was evaluated. Results revealed that it is potential to place murphy batches susceptible for acrylamide organization earlier these infix product. This gives the tater processing industriousness the theory to reject the deal for French chips output or to adapt their operation parameters to lour the chance of acrylamide establishment. Accordingly, the tater processing industriousness presently succeeds in sullen the peril of acrylamide shaping in their concluding products.

Furthermore, potatoes were subjected to versatile pre-treatments during product on industrial exfoliation of pre-frozen French chips in fiat to breakthrough measures to encourage dilute acrylamide constitution upon last sauteing of the ware. The pre-treatments well-tried were nutrient acids, salts and the enzyme elspar. Although these components importantly decreased acrylamide during lab experiments, their lotion on industrial plate did not solvent in boost acrylamide reductions in pre-frozen French chips.

On the former handwriting, tests performed on chilled French chips (not par-fried) pre-treated with the enzyme elspar were identical successful! After No acrylamide was detected on French chips abaft concluding sauteing, without impacting the tasting and ledge living of the production.

Since acrylamide is formed during the last sauteing and is related to the gloss of the chips, it is so crucial that the consumer or caterer survey the baking/frying instructions provided on the merchandise parcel. A more drawn-out sauteing and/or too heights sauteing temperature testament solution in a darker dark intersection with higher acrylamide values. Golden-yellow chips are olibanum fitter than darker-coloured ones.

In 2008, the EU produced about 62 1000000 tones of potatoes of which more than 20 % is refined for example into French chips. French chips really originated from Belgium, one of the top 5 tater producing countries in the EU. “On intermediate, Belgians eat roughly 87 kg per somebody per year, rather ofttimes as chips, a bag that can be considered as a distinctive Belgian”, says professor. Benedikt Sas from Food2Know. “Good caliber potatoes and improved processing techniques for chips are consequently authoritative not lonesome for a dear tasting, but too from a wellness position”.

The results of this survey volition be presented at the symposium ‘Acrylamide diminution in the murphy and nutrient’, on the seventeenth of March 2010 in Het Pand, Onderbergen 1, 9000 Gent, Belgium.

Raquel Medeiros Vinci carried out this inquiry in the grouping of Food Chemistry and Human Nutrition, in collaborationism with her plugger Prof. Bruno De Meulenaer and Dr. Fr?d?ric Mestdagh. This aggroup is penis of Food2Know.

The enquiry radical of Food Chemistry and Human Nutrition is contribution of Food2Know, the Ghent University Centre of Excellence. Food2Know groups more than 30 search labs, bedcover out complete six faculties, the University Colleges and the National Institute for Agricultural & Fishery Research (ILVO). The total incorporate string “from grow to crotch” is covered.

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