Abstract
The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.
Highlights
Considering the health and safety of consumers and their expectations concerning potato snacks, which should be characterized by appropriate organoleptic features, including a reduced amount of fat [1,2,3,4,5,6,7], special attention should be paid to the presence of acrylamide (AA) in French fries and potato chips [8,9,10,11,12,13]
The asparagine synthetase gene was modified, as a result of which the amount of free asparagine decreased by almost 20 times, and the acrylamide content in the ready product significantly decreased compared to snacks obtained from potatoes without transgenic modification [96]
As a result, reducing the amount of acrylamide in potato snacks is related to the possibility of selecting a potato variety characterized by a low content of reducing sugars and asparagine in the tuber, or using solutions to reduce the level of both reagents in potatoes
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Considering the health and safety of consumers and their expectations concerning potato snacks, which should be characterized by appropriate organoleptic features, including a reduced amount of fat [1,2,3,4,5,6,7], special attention should be paid to the presence of acrylamide (AA) in French fries and potato chips [8,9,10,11,12,13] Because these snacks are constantly growing in popularity, due to their interesting aroma and taste and more and more “attractive” assortments in terms of shape and color, associated with the use of various spices, and the possibility of using potatoes with colored skin (e.g., red and purple) [14,15,16,17,18]. This review article presents, for the first time, a detailed description of the quality characteristics of French fries and potato chips in terms of (AA) content in the ready product, as well as detailed information on traditional and new research directions concerning toxic compound content in fried potato snacks
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