French Fries Research Articles

Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps

Acrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) and pan-fried potatoes (450 μg/kg). In various foods, e.g. French fries and sweet potatoes, AA was also tested for different browning degrees and cooking methods. French fries cooked to a browning degree of 3 in all cooking methods exceeded the benchmark level set by the European Union. French fries prepared in the oven and sweet potatoes in the air fryer had the lowest AA levels. In foods from the German market, AA was found also in foods such as popcorn (243 μg/kg), salty sticks (190 μg/kg), and dark chocolate (130 μg/kg). Levels of AA found in our study may support future dietary exposure and food safety assessments.

Role of hplc in estimation of acrylamide and microbiological approaches for depletion of acrylamide in food stuffs.

Acrylamide is known to be a mutagenic, nephrotoxic, and carcinogenic compound. Acrylamide is a snug processed food via, the nonenzymatic browning reaction and through the reaction connecting Asparginine and a carbonyl compound. The utilize of bacterial L-asparginase (LA) is one of the approaches for acrylamide depletion in food stuffs. Presently, the cancer risk in the overall population has not yet had anadequate response. But the acrylamide cancer tests are one of the basis tests of in vivo doses of Glycidamide (GA) in rats and exhibit in the cancer tests. In the actual stage, acrylamide concentration is fabricatedin edibles have set off a very significant wellbeingissue. The cut back of acrylamide in fried potatoes was determined by HPLC (High performance liquid chromatography).

An exploratory study to assess the knowledge, attitudes and practices of Lebanese residents towards acrylamide.

For years, heat treatment has been an essential method for ensuring mature food that meet the desired quality and safety characteristics. However, this process could lead to the formation of harmful compounds such as acrylamide. In this study we aimed to investigate the knowledge, attitudes and practices (KAPs) of the Lebanese population toward the potential risk associated with acrylamide. An online survey (n = 598) was conducted among residents in Lebanon aged 18 years and above. The survey was divided into five sections including participants' sociodemographic characteristics, knowledge, attitude and practice sections, and some questions related to consumer's preferences. The results showed that the majority of the participants had low food safety knowledge regarding acrylamide. Specifically, 82.9% of the consumers had no idea about the chemical, its formation, the foods with a high risk of acrylamide formation and the health risks associated with its exposure. Despite lack of knowledge, good domestic food practices (storage, pre-treatment) were noticed among participants. Moreover, the majority of consumers (> 80%) showed positive attitude towards proper acrylamide labeling. Participants with a bachelor's degree appeared to have a more positive attitude toward food safety compared to those with no qualifications (p<0.001). Despite the high consumption of acrylamide by the consumers in Lebanon through fried potatoes, bread, and coffee, the majority have no idea about acrylamide's presence in food, its sources and its adverse health effects. Raising awareness among the public, involving policy makers in addressing the issue of clear labeling and encouraging the adoption of alternative practices to reduce acrylamide are all crucial to protect consumers' health in Lebanon and promote healthier food consumption habits.

Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process

This study examined the influence of various pretreatment methods, frying durations, and temperatures, as well as the type of frying oil, on the formation and structure of starch-lipid complexes in fried potato chips. Potato starch was processed into dough, sliced, and subjected to deep frying following various pretreatments. Structural analysis showed that steaming as a pretreatment facilitated the generation of V-type starch-lipid complexes, whereas resistant starch type III (RS3) materialized in the desiccated samples instead of the anticipated complexes. The rate of starch-lipid complex formation initially surged but subsequently declined as treatment time increased. A reduction in treatment temperature from 190 °C to 170 °C was conducive to complex formation. Moreover, the maximum relative crystallinity (19.74 %) and ΔH value (7.76 J/g) were recorded for potato starch slices pretreated by steaming and frying in palm oil. Rapeseed oil, which is rich in unsaturated fatty acids (89.98 %), inhibits complex formation. The study concludes that pretreatment methods exert a substantial effect on the formation of starch-lipid complexes and that extended frying duration and elevated temperature may reduce this formation. Oils with longer-chain fatty acids and a lower degree of unsaturation were favorable for complex formation.

Conception, realization and testing of a solar cooker built with a spherical reflector in Burkina Faso

A system was conceived, realized and tested for solar cooking purpose. It has a spherical shape reflector as concentrator, mounted on two frames for a better orientation towards the sun. The engineering of the system makes it able to reach theoretical geometrical mean concentration of 720 and a theoretical efficiency of 0.42. Thus, the system is easy to manipulate since only the azimuth angle is tracked. An optional rocking of the reflector also allows the system to be used in equatorial and tropical zones when the sun goes closer to the zenith. Series of tests were conducted around November 20th, in Ouagadougou, Burkina Faso with a latitude angle of 12.21°. Experiments on oil in a pot allowed it to reach successively a maximum temperature of 184°C at 1:00pm the first day and 221°C at 1:30pm the second day. Boiled sweet potatoes, fried sweet potatoes, spaghetti and fish dishes were cooked in a reasonable amount of time and ready for lunch. Water tests were also conducted around March 14th following the protocol, and allowing comparison with other systems. In conclusion, experiments were taken without rocking the system and by only tracking the azimuth angle. The water result gives convincing outcomes in comparison with other concentrating cooking systems. Most of all, sub-Saharan users will not have to change their habits: the system, by always concentrating, is less constricting for tracking the sun and less time consuming to manipulate. Finding the focal point and eye safety issues shall be addressed, but overall indicators, including financial one, give more credit for the system to be implemented in sub-Saharan region.

Quality investigation of the most consumed refined seed oils after French fries’ domestic short-term deep-frying process

Deep-frying is an attractive food preparation method and has been in use for centuries. It is a very popular culinary practice worldwide and can be used both industrially and domestically. Deep-fried food has a unique sensorial property, such as flavor, aroma, and texture. However, the chemical quality of the frying oil can be affected by the high temperatures normally used in deep-frying. Complex series of reactions that occur in vegetable oils during deep-frying (hydrolytic and oxidative rancidity processes) they are related to several mechanisms, such as reactive species, chemical composition of the lipid, environment, and process, influencing the speed and nature of the oxidative process. This paper aimed to analyze the quality of the vegetable oils most consumed by the population (refined soybean and sunflower oils) used in domestic short-term deep-frying process, using a domestic-grade electric fryer and a conventional method. French fries were used because they are a convenient product, highly consumed in industrialized countries. Domestic events of short-term deep-frying were carried out for three days, with one-week intervals. After each frying events, the refined oils were analyzed. Methodology consists in bromatological analyses of quality research applying analyzes of acidity and peroxide, in which the free acidity content, compounds formed by hydrolytic rancidity, and hydroperoxides content, the first compounds formed in the oil´s oxidative rancidification process, were analyzed. These parameters will be fundamental in oils oxidative evaluating during frying. According to the results, fresh vegetable oils samples remained within regulatory limits. However, after short-term deep-frying, free fatty acids and hydroperoxides content increased in both domestic short-term deep-frying using both vegetable oils, exception of sunflower oil after last day of frying. Additionally, there was no significant difference in the fatty acids value increase comparing with both domestic frying techniques. However, there was significant difference in hydroperoxide value comparing the oils between deep-frying techniques. However, in general even the oils have shown great thermal quality, bromatological analyses demonstrated that must be taken careful when reusing oils for short-term deep-frying. Seeing that the electric fryer is effective in oil quality compared preservation comparing with conventional method, probably due to temperature control and better sealing efficiency.

QTL identified that influence tuber length-width ratio, degree of flatness, tuber size, and specific gravity in a russet-skinned, tetraploid mapping population.

Potato tuber shape, size, and specific gravity are important agronomic traits in the russet market class of potatoes with an impact on quality, consistency, and product recovery of processed foods such as French fries. Therefore, identifying genetic regions associated with the three traits through quantitative trait locus/loci (QTL) analysis is a crucial process in the subsequent development of marker-assisted selection for use in potato breeding programs. QTL analysis was conducted on a tetraploid mapping population consisting of 190 individuals derived from the cross between two russet-skinned parents, Palisade Russet and the breeding clone ND028673B-2Russ. Field data collected over a 2-year period and used in the QTL analyses included tuber length-width and width-depth ratios that were obtained using a digital caliper. The width-depth ratio provided an assessment of the "flatness" of a tuber, which is of importance in potato processing. To cross-validate the accuracy and differences among tuber shape measurement methods, a trained evaluator also assessed the identical tubers based on 1-5 scale (compressed to long) visual assessment method. Furthermore, the weights of analyzed tubers and specific gravities were also collected during the phenotyping process for each mapping clone. A major tuber shape QTL was consistently observed on chromosome 10 with both the length-width ratio and visual assessments. On chromosome 4, a significant QTL for tuber shape from the visual assessment phenotypic data was also detected. Additionally, a tuber shape-related QTL on chromosome 6 was also detected from the length-width ratio data from 2020. Chromosome 2 was also identified as having a significant QTL for the width-depth ratio, which is of importance in influencing the flatness of a tuber. One significant QTL for tuber weight (i.e., tuber size) was observed on chromosome 5, and a significant QTL for specific gravity was found on chromosome 3. These significant and major QTL should be useful for developing marker-assisted selection for more efficient potato breeding.

Abstract P472: Dietary Consumption of Potatoes and Incidence of Cardiovascular Disease

Background: Previous studies have reported conflicting results of the relationship between types of potato consumption (baked and boiled potatoes and French fries) and cardiometabolic outcomes. We examined associations of potato consumption with incidence of CVD from 4 large cohorts. Methods: We meta-analyzed data from 4 large studies (COSMOS, PHS, WACS, and WHS). Consumption of baked, boiled, and mashed potatoes and French Fries was assessed using a food frequency questionnaire. The primary outcome was 3-point MACE (myocardial infarction, stroke, and cardiovascular death). Within each cohort, Cox regression model was used to compute hazard ratios (95% CI) adjusting for age, sex, race, caloric intake, smoking status, alcohol use, education level, exercise level, body mass index, and dietary factors (e. g., Fruits and vegetables, red/processed meat, beverages, trans fats, etc.), and prevalent diabetes and hypertension. Cohort-specific effect sizes were pooled using an inverse-variance weighted method. Results: Among 84,700 subjects, mean age ranged from 54 (WHS) to 72 (COSMOS) years, 68% were women, and 5231 CVD events occurred during follow-up. Consumption of combined baked, boiled, and mashed potatoes was not associated with the incidence of CVD: Pooled HR (95% CI): 1.00 (ref), 0.96 (0.89-1.04), 0.94 (0.86-1.02), and 0.97 (0.87-1.08) for consumption of 0, 0.5-1, &gt;1 to &lt;3, and ≥3 servings per week, respectively, p for linear trend 0.47. Furthermore, Consumption of French fries was not associated with CVD risk with pooled HR (95% CI) of 1.00 (ref), 0.99 (0.92-1.05) and 1.02 (0.88-1.18) for intake of 0, &lt;1, and ≥1 servings/week. The p for linear trend 0.55. Conclusion: Our data do not support an association of baked, boiled, and mashed potatoes, or French fries with incidence of CVD.

Abstract P315: Consumption of Potatoes and Risk of Hypertension: A Pooled Analysis of US Cohorts

Background: Limited and inconsistent observational data are available on the association of potato consumption with risk of hypertension. Objective: To test the hypothesis that consumption of total; combined baked, boiled, and mashed; and fried potatoes is associated with incidence of hypertension and that dietary pattern (assessed using the plant-based diet index [PDI]) modifies such association. Methods: We pooled and analyzed harmonized, individual-level data from 5 US cohorts (n=67,146). Frequency of baked, boiled, mashed, and fried potato consumption during the previous year was ascertained using a food frequency questionnaire. We used Cox regression to estimate hazard ratios separately in each cohort adjusting for age, sex, race/ethnicity, education, body mass index, energy intake, physical activity, smoking, alcohol intake, trans fats, and PDI score. We then pooled cohort-specific results using an inverse-variance weighted method to estimate summary relative risks. Results: Mean age ranged from 25 to 72 years and median total potato consumption ranged from 1.2 to 3.2 times per week across the cohorts. During the follow up, 31,546 new cases of hypertension occurred. Total potato consumption was not associated with the risk of hypertension: adjusted HR (95% CI): 1.00 (ref), 1.01(0.96-1.05), 1.01(0.96-1.05), 1.04(1.00-1.08), and 1.04(0.99-1.08) for total potato intake of 0; 1-2; &gt;2 to &lt;3; 3-&lt;5; and 5+ times per week, respectively. HR (95% CI) for combined baked, boiled, and mashed potato consumption were 1.0 (ref), 1.00 (0.97-1.04), 1.02 (0.98-1.05), and 1.02(0.98-1.07) for intake of 0, 1-2; &gt;2 to &lt;3; and 3+ times/week, respectively. In contrast, intake of fried potatoes was positively associated with hypertension risk (figure). There was no significant interaction between PDI score and potato consumption on HTN risk. Conclusions: Our pooled analysis showed a positive association between fried, but not combined baked, boiled, and mashed, potatoes and incidence of hypertension.

Abstract P206: Family Food Study: Findings From a Mixed Methods Pilot Study Examining Diet Among Chinese American Families in New York City

Introduction: Asian American youth experience a disproportionately high burden of diet-related diseases including non-alcoholic fatty liver disease and type 2 diabetes mellitus. Family support and co-participation are essential to maintaining a healthy diet during childhood/adolescence and may be particularly important for Asian American youth given the cultural emphasis on family. However, no studies, to our knowledge, have examined how the diets of Asian American youth correlate with those of their families. Objective: To determine the correlation in diets of Chinese American families and understand the mechanisms through which families influence youth's diets. Methods: We recruited 10 Chinese American families from New York City to participate in the Family Food study. Between June and July of 2023, we administered phone-based surveys to 1 parent and 2 children aged 10-17 years within each family. One child per family conducted a follow-up, phone-based interview on the social and environmental determinants of diet. Dietary intake was measured using the validated and culturally adapted 26-item Dietary Screener Questionnaire. Intraclass correlation coefficients (ICCs) were calculated from linear mixed models with age and sex as fixed effects, family as a random effect, and either 1) predicted fruit and vegetable intake or 2) frequency of intake of each food/beverage group as the outcome. Rapid qualitative analysis was used to identify key themes from the youth interviews. Results: On average, youth were 13 years old, 55% were male, and 15% were born in China. All parents were female and born in China, and 30% of households were SNAP recipients. Predicted mean intake of fruits and vegetables was 2.8 (SD: 0.9) cups/day, and correlation in intake among family members was slight (ICC=0.10). Correlations in frequency of intake of food/beverage groups among family members ranged from 0.01 to 0.46 (i.e., virtually no similarity to fair), with the strongest correlations for 100% fruit juice (0.46), milk (0.35), cheese (0.35), and fried potatoes (0.35). Our qualitative analysis indicated that convenience and time were the most common determinants of dietary choices, particularly among high schoolers. Most junk foods youth consumed were American, while dinner was generally Chinese cuisine prepared by their mother or grandmother. This echoed quantitative findings that families ate dinner together most days (6.3 days/week), that 90% of mothers were the main person responsible for food preparation, and that 40% of mothers did not like or know how to prepare American foods. Conclusions: Among Chinese American families, intake of dairy items, high-sugar, and high-fat items tended to be the most strongly correlated. Future research should aim to replicate this work in a larger sample size and to better understand how convenience, time, and family meals shape diet- and health-related decisions.

Production, characterization, and applications of a novel thermo-acidophilic L-asparaginase of Pseudomonas aeruginosa CSPS4

In present investigation, a potential L-asparaginase-producing bacterial isolate, Pseudomonas aeruginosa CSPS4, has been explored to enhance the production and purification of the asparaginase enzyme. Production of L-asparaginase is enhanced using the 'one variable at a time approach (OVAT)'. In Placket Burman (PB) analysis, pH, sucrose, and temperature significantly influence L-asparaginase production. Thereafter, L-asparaginase enzyme was recovered from culture broth using fractional precipitation with chilled acetone. The partially purified L-asparaginase showed a molecular weight of ~35 KDa on SDS-PAGE. L-asparaginase was characterized as a thermo-acidophilic enzyme exhibiting optimum pH and temperature of 6.0 and 60 °C, respectively. These characteristics render this enzyme novel from other available asparaginases of Pseudomonas spp. L-asparaginase activity remained unaffected by different modulators. L-asparaginase of this investigation was successfully employed for acrylamide degradation in commercial fried potato chips, establishing its applicability in food industries.

Effects of frying on the surface oil absorption of wheat, potato, and pea starches

The effects of structural changes on surface oil absorption characteristics of wheat starch, pea starch and potato starch during frying under different water content (20%, 30%, 40%, 50%) were studied. Fried potato starch with a 40% water content exhibited the highest surface oil content. When the initial moisture content reached 30%, the scattering intensity of the crystal layer structure decreased for wheat and pea starches, while the scattering peak for potato starch completely disappeared. At 40% moisture content, the amorphous phase ratio values for fried potato, wheat and pea starches were 13.50%, 11.78% and 11.24%, respectively, and the nitrogen adsorption capacity of fried starch decreased in turn. These findings that the structure of potato starch was more susceptible to degradation compared to pea starch and wheat starch, resulting in higher surface oil absorbed by potato starch during frying process.

Defensible Collections: Designing a Safe Exhibit Space

A startling number of conservators tell stories about mistreatment of collection material by the public. We used to hear a familiar type of problem: vitrines marred by strollers, glass broken by resting parents, or a pencil falling out of a pocket onto a background. Now, the story is more dramatic: French fries deposited on remote surfaces of large dinosaur specimens. Is an exhibit successful if attendance contributes to the damage of delicate material? This paper provides a broad overview of the risk to exhibited collection material imposed by visitors. Patterns of damage to collections correspond to specific characteristics of the exhibit spaces themselves. This investigation looks at problems encountered at one large paleontology exhibit and overlays successful concepts drawn from sources outside the museum world.

Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method

The porous structure of potato slices has a significant effect on the oil absorption of fried potato chips. In this article X-ray micro-computed tomography and mercury intrusion method have been employed to analyze the potential applications of various pretreatments to modify the microstructure and reduce oil uptake of potato chips. The results showed that hot-air drying (HAP), ultrasound (UP), and ultrasound combined with hot-air drying (UHAP) pretreatments could decrease the oil uptake by 39.17%, 26.78%, and 50.62%, respectively. The pretreatment had an impact on the oil uptake behavior, as the porous structure characteristics were modified during both the pretreatment and frying processes. The pretreated slices had a decreased proportion of large and medium pores, leading to a decrease in structure oil content for the fried HAP and UHAP samples. The fried UHAP samples exhibited the lowest penetrated surface oil of all samples, which was attributed to its lowest percentage of large pores (37.26%). These results demonstrate that micro-CT techniques can be used to effectively characterize the microstructure of potato tissue, thus allowing for a quantitative assessment of how the tissue microstructure influences the oil absorption of potato chips.

Evaluation of Partial Replacement of Barley Grain with Heated Potato Processing By-products in the Diet of Dairy Cows Using an In vitro Gas Production Technique

Background: The increasing urban population requires more dairy product (meat and milk) production; therefore, using agricultural sector by-products as animal feedstuffs has found double importance.&#x0D; Objective: The effects of replacing barley grain with heated potato slices (HPS) and French fries waste (FFW) in iso-energetic total mixed dairy cow rations on cumulative gas production and in vitro DM degradability were evaluated using in vitro techniques.&#x0D; Methods: Seven experimental dairy cow total mixed rations (TMR) were formulated based on partial replacing barley grain with HPS or FFW, including Control: a diet containing 16% (DM basis) barley grain as one of the main sources of non-forage carbohydrates; 5 HPS: a diet containing 11% barley grain and 5% HPS; 10 HPS: a diet containing 6% barley grain and 10% HPS; 15 HPS: a diet containing 1% barley grain and 15% HPS; 5 FFW: a diet containing 11% barley grain and 5% FFW; 10 FFW: a diet containing 6% barley grain and 10% FFW; 15 FFW: a diet containing 1% barley grain and 15% FFW. Two in vitro gas production approaches were conducted separately to measure the production of gas volumes and dry matter (DM) degradability at 2, 4, 6, 12, 24, 36, and 48 hours of incubation.&#x0D; Results: After 48 h of incubation, the gas production volume varied between 174 and 197 ml/g DM, with the highest value observed with control and the lowest value with FFW treatments (P &lt; 0.05). Also, the gas production rate for the insoluble fraction varied from 0.031 to 0.054 ml/h and was higher for HPS treatments than for control and FFW treatments (P &lt; 0.05). After 48 h of incubation, DM degradability was significantly lower for the control than other treatments. DM effective degradability, with a passage rate of 0.05 h−1, found to be higher for FFW and HPS treatments compared with the control. Moreover, the rate of the B fraction degradation was significantly lower for the control (0.14 % h−1) than for treatments.&#x0D; Conclusion: The heated potato processing by-products could be replaced with barley grain by 15% in the diet of dairy cows without having negative effects on ruminal fermentation.

When I ate the fried sweet potato which Hyeonhi has bought for me at the road side (Tcheonzamun 865th-880th)

This work focused on the love among the members of the family (Park et al., 2021b; Kim, 2023). Generally speaking, ‘the thousand character essay’ has the theme of ‘the loyal of the servants to the king’. The thousand character essay is called in Korea as ‘Tcheonzamun’ (Han, 1583). French Missionary Dallet (1874) introduced in his book the ‘Tcheonzamun’ to the Western World. The object of this work is the translation of a part of ‘the thousand character essay’. The range of this study is (Tcheonzamun 865th-880th), and the unit of these 16 letters is called as Tcheonzamun poem (Park et al., 2021a; Park et al., 2021b; Kim, 2023). On the present work, the translating method through the meaning of Chinese character (Park et al., 2021 a) was used. This is the work of translation of the poem of ‘the thousand character essay’. The title of this work is ‘When I ate the fried sweet potato which Hyeonhi has bought for me at the road side (Tcheonzamun 865th-880th)’. The theme of this research is as follows. 869-872 祭(Ze) 祀(Sa) 蒸(Zeung) 嘗(Sang). My husband! Do you want me to prepare the memorial ceremony (祭) for your deceased ancestors especially for your mother and your father (祀)? It is solely possible (蒸) when I have got the love (嘗) of your mother and that of your father.

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils.

This study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food. The research addresses a gap in the existing literature, which primarily focuses on changes in fat during the frying of single food items, providing limited information on the interaction of sterols from the frying medium with those from the food product. The frying was conducted at 185 ± 5 °C for up to 10 days where French fries, battered chicken, and fish sticks were fried in succession. The sterol content was determined by Gas Chromatography. This research is the first to highlight the influence of the type of oil on sterol degradation in both oils and food. Notably, sterols were found to be most stable when food products were fried in high-oleic low-linolenic rapeseed oil (HOLLRO). High-oleic soybean oil (HOSO) exhibited higher sterol degradation than high-oleic rapeseed oil (HORO). It was proven that cholesterol from fried chicken and fish sticks did not transfer to the fried oils or French fries. Despite initially having the highest sterol content in fish, the lowest sterol amount was recorded in fried fish, suggesting rapid degradation, possibly due to prefrying in oil with a high sterol content, regardless of the medium used.

Genetic Basis of Potato Tuber Defects and Identification of Heat-Tolerant Clones.

Heat stress during the potato growing season reduces tuber marketable yield and quality. Tuber quality deterioration includes external (heat sprouts, chained tubers, knobs) and internal (vascular discoloration, hollow heart, internal heat necrosis) tuber defects, as well as a reduction in their specific gravity and increases in reducing sugars that result in suboptimal (darker) processed products (french fries and chips). Successfully cultivating potatoes under heat-stress conditions requires planting heat-tolerant varieties that can produce high yields of marketable tubers, few external and internal tuber defects, high specific gravity, and low reducing sugars (in the case of processing potatoes). Heat tolerance is a complex trait, and understanding its genetic basis will aid in developing heat-tolerant potato varieties. A panel of 217 diverse potato clones was evaluated for yield and quality attributes in Dalhart (2019 and 2020) and Springlake (2020 and 2021), Texas, and genotyped with the Infinium 22 K V3 Potato Array. A genome-wide association study was performed to identify genomic regions associated with heat-tolerance traits using the GWASpoly package. Quantitative trait loci were identified on chromosomes 1, 3, 4, 6, 8, and 11 for external defects and on chromosomes 1, 2, 3, 10, and 11 for internal defects. Yield-related quantitative trait loci were detected on chromosomes 1, 6, and 10 pertaining to the average tuber weight and tuber number per plant. Genomic-estimated breeding values were calculated using the StageWise package. Clones with low genomic-estimated breeding values for tuber defects were identified as donors of good traits to improve heat tolerance. The identified genomic regions associated with heat-tolerance attributes and the genomic-estimated breeding values will be helpful to develop new potato cultivars with enhanced heat tolerance in potatoes.

Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries.

The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (p < 0.05) in Dutch robjin (57.49%), followed by Shangi (49.22%) and Unica (38.18%). Glucose content decreased by 54.1% in Dutch robjin, 49.5% in Shangi, and 50.8% in Unica. The lightness (L*) of French fries and chips increased significantly (p < 0.05) with reconditioning time while the redness (a*) values decreased significantly (p < 0.05) across all varieties. The correlation between lightness and the total reducing sugar content of the potatoes was r < -0.93, indicating a strong negative correlation for both products. The coefficient of determination showed that the glucose content of the tubers accounted for 80.5-97.6% of the lightness of French fries and 88.4-94.2% for potato chips. The critical glucose content range for acceptable products in French fries and chips based on the color (L* and a*) values was 12-22 mg/100g and 8-14 mg/100g, respectively, for the varieties in this study.

Evaluation of vegetable oil blends properties during deep frying process and their influence on the quality of fried potatoes

Using different vegetable oils, it is possible to obtain blends that are less susceptible to oxidation, improving stability. In this work, the objective was evaluate alterations that occurred with two blends developed using soybean, cottonseed, and palm oils: Blend 1 in the proportions of 20:20:60 and Blend 2, 20:60:20, respectively. Batch frying study was conducted under temperature condition of 185°C for 20 hours. In the oils, the acid index, viscosity, color, composition in fatty acids and polar compounds were determined; and in the fried potato samples, moisture content and total lipids were analyzed. Results show that, in oils, there is an increase in the amount of saturated fatty acids greater for Blend 2 by 12.43% at the end of 20 hours of frying. There was an increase in viscosity during frying and there was no significant difference between the acidity of the blends. Both blends have suffered color change due to oil degradation. Oils with more saturated fatty acids, such as Blend 1, present greater stability during potato frying, however, there is a greater incorporation of oil in the finished product. Blend 1 was considered more stable, as it had the formation of 5.3% less polar compounds, as it has a higher amount of palm oil.