Food - Global Science Books

Food
Abbreviation: Food
Print: ISSN 1749-7140
Frequency and Peer status: Biannual, Peer reviewed
Scope and target readership: Food accepts original papers that apply, at the molecular and microstructural level, to science, engineering,
technology, biochemistry, engineering, practical and applied, to further the improvement of human nutrition. Pure research aimed at
improving technical processes, through raw material processing to food, novel processing methods, automation, quality control and
assurance, microbiological safety issues, advances in preservation and packaging technologies and sensory analysis in order to increase
consumer acceptance and satisfaction are also welcome contributions. Papers may also include aspects on physical properties, quality
assurance, safety, storage, distribution, marketing and use.
Food is designed for professional nutritionists and dieticians, researchers, scholars and regulatory bodies.
Some of the detailed topics in Food may include, among others:
1) Agrochemical effects on foods;
2) Chemistry, analysis, methodology and analysis (development and evaluation, novel techniques, automation or on-line procedures for process
control, methods for food adulterants, aspects of quality assurance including the preparation and characterization of reference materials);
3) Economic and regulatory policies, their effects on safety and quality assessment, processing and preservation;
4) Manufacture, storage and marketing;
5) Measurement of micronutrients, macronutrients, additives and contaminants in foodstuffs and biological samples;
6) Microbiology: novel methods of detecting microorganisms in foods (sensory, nutritional and physiological aspects); genetics and
biochemistry of microorganisms that are either used to make foods or that represent safety problems;
7) Pharmacological properties of ingredients (emphasizing content of bioactive ingredients);
8) Physico-chemical properties or changes to products that result in longer preservation, applied to transportation and shelf-life;
9) Preservatives, packaging systems, potential hazards of new formulations;
10) Processing, stability and stabilization, improvement in quality and properties;
11) Regulation of growth and toxin production in both model systems and complex food substrates;
12) Structural changes in molecules during processing and storage;
13) Toxicology and effects on specific organ systems, immune functions, carcinogenesis and teratogenesis;
Although not explicit in the title, research pertaining to drinks and beverages will also be accepted.
Editor-in-Chief
Jaime A. Teixeira da Silva, Kagawa University, Japan
Technical Editor
Kasumi Shima, Japan
Statistics Advisor
Marcin Kozak, Warsaw University of Life Sciences, Poland
Editorial Board and Advisory Panels (Listed alphabetically)
Emmanuel Ohene Afoakwa, University of Ghana, Ghana
Dulce Antunes, University of Algarve, Portugal
Noureddine Benkeblia, The University of the West Indies, Jamaica
Maira Bes-Rastrollo, University of Navarra, Spain
Pedro Bouchon, Pontificia Universidad Católica de Chile, Chile
Sashi Kanta Dash, Orissa University of Agriculture & Technology,
India
Maria Grazia D'Egidio, Research Institute for Cereal Cultivation,
Italy
Moutairou Egounlety, Université d'Abomey-Calavi, Benin
Fatma Mohy El-Din, Purdue University, USA
Hany A. El-Shemy, Southern Illinois University at Carbondale, USA
Manuel Fernandes-Ferreira, Universidade do Minho, Portugal
Robert D. Hancock, Scottish Crop Research Institute, UK
Parigi Ramesh Kumar, Central Food Technological Research Institute,
India
Alberto Edel León, Universidad Nacional de Cordoba, Argentina
Xinxian Li, Aohata Corp., Japan
Sean Liu, Rutgers, The State University of New Jersey, USA
Tezira A. Lore, International Livestock Research Institute, Kenya
Barakat S. M. Mahmoud, Mississippi State University, USA
Silvia Valtueña Martínez, European Food Safety Authority, Italy
Elena Palacios Mechetnov, CIBNOR, Mexico
Hari Niwas Mishra, Indian Institute of Technology Kharagpur, India
Takahiro Noda, National Agricultural Research Center for Hokkaido
Region, Japan
Zuleat Millicent Ofuya, University of Port Harcourt, Nigeria
Philippa C. Ojimelukwe, Michael Okpara University of Agriculture,
Nigeria
P. Ponmurugan, K. S. Rangasamy College of Technology, India
Jamuna Prakash, University of Mysore, India
Sudip K. Rakshit, Asian Institute of Technology, Thailand
Chandi Charan Rath, North Orissa University, India
Alberto Ritieni, University of Naples Federico II, Italy
Sabuj Sahoo, Utkal University, India
Jürgen Schrezenmeir, Federal Research Centre for Nutrition and Food,
Germany
Perumal Siddhuraju, Bharathiar University, India
Mike Sissons, Tamworth Agricultural Institute, Australia
Iryna Smetanska, Institute for Vegetable and Ornamental Crops,
Germany
Klára Szentmihályi, Hungarian Academy of Sciences, Hungary
Rong Tsao, Agriculture & Agri-Food Canada, Canada
Daniel Valero, University Miguel Hernandez, Spain
Supayang P. Voravuthikunchai, Prince of Songkla University,
Thailand
Anand K. Yadav, Fort Valley State University, USA
Nigel Yee, Unitec, New Zealand
Lina Yonekura, National Food and Agricultural Research
Organization, Japan

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Food ©2009 Global Science Books, Ltd.
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Guest Editors
Dr. Nigel Yee
Prof. William T. Bussell
Unitec New Zealand
In co-operation with
Unitec New Zealand
Cover photos: Top two rows: Structures of hydroxycinnamic acids (top row) and hydroxybenzoic acids (bottom row) found
in potato peels (Schieber and Saldaña, pp 23-29). Bottom, left: The ratio of OSWV peak current for electrodes modified
with receptor 1(A), receptor 2 (B) and receptor 3 (C) in the presence of different concentrations of AAc (I p ) to that in the
absence of AAc (I p,0 ) as a function of the AAc concentration; Bottom, right: Corey-Pauling-Koltun atomic model of
complex that forms between tetralactam and acrylate (Krajewska et al., pp 113-120).
Disclaimers: All comments, conclusions, opinions, and recommendations are those of the author(s), and do not necessarily
reflect the views of the publisher, or the Editor(s). GSB does not specifically endorse any product mentioned in any
manuscript, and accepts product descriptions and details to be an integral part of the scientific content.
Printed in Japan on acid-free paper.
Published: June, 2009.

The Guest Editors
Dr. Nigel Yee. I graduated B-Tech (Hon) with a major in Engineering and Automation in
1995, and was awarded M-Tech (Hon) in 1996 from Massey University, New Zealand. I
then commenced employment with Casa Herrera Inc. in Los Angeles as an Engineer
designing production lines for snack foods based on potato, corn and wheat. In mid 1998 I
returned to New Zealand and completed a PhD in 2004, in Electrical and Electronic
Engineering at The University of Auckland, New Zealand, focusing on measurement of
moisture levels in potato chips using near infrared electromagnetic spectrum. I have
previously held the position as Honorary Research Fellow of the Faculty of Engineering,
The University of Auckland and I am currently a member of Faculty at Unitec, Institute of
Technology New Zealand.
Prof. William T. Bussell. I graduated BSc (NZ) majoring in Botany in 1960 and was
awarded MSc (NZ) in 1962 and PhD (Otago) 1966 (both in Botany). The main positions
during my career have been first at Horticultural Research Centre, Ministry of Agriculture
and Fisheries, Levin, New Zealand from 1967 to 1988, second at School of Agriculture,
University of the South Pacific, Apia, Western Samoa (1991-1994) and third at Unitec New
Zealand (since 1996). My research has centred on agronomic and environmental studies of a
wide range of vegetable crops grown both outdoors and in greenhouses and has always been
influenced by industry needs. This work has resulted in about 150 publications comprising
refereed scientific and conference papers, industry journal articles, and reports. I have
refereed many papers for agricultural and horticultural science journals in New Zealand and
Australia. I have worked intermittently on root and tuber crops, beginning with carrot in
1968, parsnip (1972), potato (1979) and taro (1992). There have been 17 publications on
these crops from 1969 to 2007.
FOREWORD: THE UBIQUITOUS POTATO
The year 2008 was the United Nations International Year of the Potato. These two special issues of the journal FOOD,
dedicated to important aspects of current research on the potato (Solanum tuberosum L), celebrates this unique event. The
material is from respected authors and so we hope that researchers, experts and readers interested in developments in a wide
range of current and very active aspects of potato research find this work useful and stimulating.
This work comprises 30 papers which are not exactly categorized into separate themes because some cover a number
of different themes. Instead the work’s first papers broadly discuss physical and chemical properties and the measurement of
these properties in the raw and processed potato tuber. Studies relating to the chemical composition and physical structure of
different cultivars from the unprocessed and processed potato tubers are presented. The knowledge of the chemical
composition, molecular and macromolecular structure and how this changes when chemical and physical stimulus are
applied to the tuber have led to the development of methods for extraction of chemical components from the potato, thus it
is apt that papers detailing developments in the area of extraction methods are presented at this point. The knowledge of
how to extract desired chemical components leads to another active area of research, namely the utilisation of chemical
constituent components extracted from the potato in other applications and papers detailing the use of potato tuber extracts
are presented. The effects on human health and nutrition of chemical components within the potato is a research area where
increasing knowledge of the effects of chemicals on human metabolism has lead to the development of both improved diets
and means to reduce the risk of disease. A group of papers specifically related to human health are presented that share this
theme. The last papers cover two themes. The first is use of and how to reduce chemical components considered to be waste
products from potato processing and the second is acrylamide. Acrylamide is considered to pose a risk to human health and
papers describing methods to reduce levels in fried potato products are presented.
We thank all authors for their contributions to this volume and hope that future work will be able to be published in
future special issues of FOOD.
Nigel Yee and William T. Bussell

SPECIAL ISSUE: CONTENTS
Miquel Nofrarías, Daniel Martínez-Puig, José F. Pérez (Spain) Potential Health Benefits of Potato Starch
Daisuke Ichiura, Aki Naemura, Mayumi Ura, Motoyuki Mori, Junichiro Yamamoto (Japan) Anti-Thrombotic Effect of
Potato in Animal Experiments
Zenon Zduńczyk, Iwona Kosieradzka (Poland) Nutritional Properties of Tubers of Genetically Modified Potatoes Cultivated
in Poland - A Review
Andreas Schieber, Marleny D. Aranda Saldaña (Canada) Potato Peels: A Source of Nutritionally and Pharmacologically
Interesting Compounds – A Review
Enrico Finotti, Enrico Bersani, Vittorio Vivanti (Italy), Mendel Friedman (USA) Application of a Functional Mathematical
Index to the Evaluation of the Nutritional Quality of Potatoes
Justina Catarino, Elsa Mendonça, Ana Picado, Paulo Partidário, João Nobre da Costa (Portugal) Eco-Efficiency in a
Crispy Chips Industry
Elizabeth Troncoso, Rommy Zúñiga, Cristián Ramírez, Javier Parada, Juan Carlos Germain (Chile) Microstructure of
Potato Products: Effect on Physico-Chemical Properties and Nutrient Bioavailability
María Dolores Alvarez, Cristina Fernández, Wenceslao Canet (Spain) Oscillatory Properties of Fresh and Frozen/Thawed
Mashed Potatoes as Modified by Mixtures of Amidated Low-Methoxyl Pectin and Xanthan Gum
Frédéric Mestdagh, Carlos Van Peteghem, Bruno De Meulenaer (Belgium) A Farm-to-Fork Approach to Lower Acrylamide
in Fried Potatoes
Nigel P. Brunton, Ronan Gormley, Martina Sinn, Francis Butler, Enda Cummins, Michael O’Keeffe (Ireland) Effect of
Pre-Treatments, Frying Temperature and Oven Re-Heating on the Acrylamide Content and Quality Characteristics of French
Fries from ‘Rooster’ Potato Tubers
Franco Pedreschi, Rommy N. Zuñiga (Chile) Acrylamide and Oil Reduction in Fried Potatoes: A Review
Agnieszka Kita, Grażyna Lisińska, Agnieszka Tajner-Czopek, Anna Pęksa, Elżbieta Rytel (Poland) The Properties of
Potato Snacks Influenced by the Frying Medium
Grażyna Lisińska, Anna Pęksa, Agnieszka Kita, Elżbieta Rytel, Agnieszka Tajner-Czopek (Poland) The Quality of Potato
for Processing and Consumption
Ramesh Y. Avula, Rakesh K. Singh (USA) Functional Properties of Potato Flour and its Role in Product Development – A
Review
Agnieszka Krajewska, Jerzy Radecki, Hanna Radecka (Poland) Sensors and Biosensors for Determination of Acrylamide
and Acrylic Acid in Potato Food Products
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Food
SPECIAL ISSUES: POTATO: FOOD, NUTRITION AND HEALTH (Guest Editors: Nigel Yee, William Bussell (Unitec, New
Zealand)) ~ April, 2009
Special Issue 2
Miquel Nofrarías, Daniel Martínez-Puig, José F. Pérez (Spain) Potential Health Benefits of Potato Starch (pp 1-7)
ABSTRACT
Invited Mini-Review: Starch is considered a major source of available energy in the human diet. In potato, starch content
varies from 70 to 90% on a dry matter basis depending on the botanical variety. The traditional view of starch digestion is that to
a large extent starch is rapidly digested. However, a variable fraction of ingested starch can escape digestion in the foregut, and
ferment later in the hindgut (RS, resistant starch). Raw potato starch is largely considered as a high RS ingredient. However,
potato is mostly consumed processed, which gelatinizes starch at different extents, and this will have an effect on the
composition and nutritional values (glycemic index and RS content). In general, processed potato has high levels of digestible
starch, although the values may decrease with an increased time of storage after cooking. RS is becoming more desirable in
the human diet because of its relevance to health, on the prevention and control of some digestive and metabolic disorders. RS
intake, in substitution to digestible starch, seems to decrease postprandial glycemic and insulinemic responses, improve whole
body insulin sensitivity, increase satiety, lower plasma cholesterol and triglyceride concentrations, and reduce fat storage. RS
has also been associated with protective effects on chronic colonic diseases, including reduction of colon cancer risk and in the
treatment of bowel inflammatory conditions. In summary, this review presents the current understanding of potato starch and
potential health benefits which are likely to be associated with intake of resistant potato starch.
Daisuke Ichiura, Aki Naemura, Mayumi Ura, Motoyuki Mori, Junichiro Yamamoto (Japan) Anti-Thrombotic Effect of Potato
in Animal Experiments (pp 8-12)
ABSTRACT
Original Research Paper: Prevention of atherothrombotic diseases is an important and urgent social task in the developed
world. Inappropriate diet plays a causative role in the development and clinical outcome of thrombotic diseases. We have been
testing fruits and vegetables and found that some varieties have a significant anti-thrombotic effect. The present study aimed to
test twenty potato varieties using in vitro test (Global Thrombosis Test-GTT) and animal models of thrombosis (laser-induced
thrombosis in the carotid artery of mice). Potato varieties Touya (yellow), Hokkaikogane (yellow) and Star ruby (yellow) showed
heat-resistant anti-thrombotic effects. Including these varieties in daily diet may be beneficial in thrombosis prevention.
Zenon Zduńczyk, Iwona Kosieradzka (Poland) Nutritional Properties of Tubers of Genetically Modified Potatoes Cultivated in
Poland - A Review (pp 13-22)
ABSTRACT
Invited Mini-Review: This review addresses in vivo experiments concerning nutritional and health properties of tubers of
transgenic potatoes cultivated in a field experiment in Poland. Genetic modification was conducted with three aims: (1) to
improve resistance to a necrotic strain of Potato virus Y (transgenic lines with a truncated gene coding PVY N polymerase in the
sense or antisense orientation and lines with a non-translated region of the PVY N genome in the sense or antisense orientation),
(2) to modulate the content of flavonoids through overexpression of 14-3-3 protein from Cucurbita pepo or to repress the gene
encoding protein ADP-ribosylation factor, and (3) to enhance flavonoids synthesis through overexpression of the enzymes of
the flavonoid synthesis pathway, i.e. chalcone synthase, chalcone isomerase and dihydroflavonol dehydrogenase. Special
attention is focused on differentiated chemical composition and nutritional properties of diets. Investigations were conducted on
rats fed for 3-5 weeks diets with a high content (20-40%) of autoclaved and dried potato tubers. The in vivo experiments
indicate that tubers of genetically modified potato are a substantial and nutritional equivalent to the non-transgenic cultivars,
although some indices of the physiological response of animals pointed to the need for conducting longer investigations.
Andreas Schieber, Marleny D. Aranda Saldaña (Canada) Potato Peels: A Source of Nutritionally and Pharmacologically
Interesting Compounds – A Review (pp 23-29)

ABSTRACT
Invited Mini-Review: In October 2007, the United Nations declared 2008 as The Year of the Potato, highlighting the
importance of this crop as a staple food in human nutrition. While fresh potato consumption is decreasing in many countries,
more potatoes are currently processed into value-added products to meet the demand especially from the fast food and
convenience food industries. Potatoes are usually peeled during processing, either by steam, lye or abrasive peeling,
depending on the type of product. As a consequence, large quantities of peels are generated which represent a severe disposal
problem to the industry, especially with the increasing awareness and aims of minimising environmental impact and
sustainability. However, potato peels contain a number of nutritionally and pharmacologically interesting compounds such as
polyphenols and glycoalkaloids, which may be recovered and used as natural antioxidants and precursors for steroid hormones,
respectively. Furthermore, applications of the dietary fibre fraction have been described. This review summarizes the available
literature on potato peel utilization, focusing on the above mentioned constituents, and highlights the potential of an important
by-product of the food industry as a source of valuable compounds.
Enrico Finotti, Enrico Bersani, Vittorio Vivanti (Italy), Mendel Friedman (USA) Application of a Functional Mathematical
Index to the Evaluation of the Nutritional Quality of Potatoes (pp 30-36)
ABSTRACT
Original Research Paper: This paper describes the derivation and application of a new functional mathematical index that was
used to evaluate the nutritional, safety, and processing quality aspects of potatoes. The index introduces the concept of an
“optimal potato”, using appropriate distance and N-dimensional parameter space models. Although the index may not be a
unique answer to the need for defining a “quality potato index”, the results of the present study show that it presents an
approach that can be used to establish whether a specific potato variety or processed potato product can be considered of high,
medium, or low nutritional quality. The main goal of the index is to link composition and chemical quality to factors that govern
growth, production, distribution, and processing of potatoes and potato products for commercial use. In addition, it is expected
that the index will be a useful parameter that can detect critical points (harvest time, storage conditions, treatment processes)
as affected by variety and composition during the entire growth, production, and distribution cycle of potatoes, and thus
suggests new ways to increase the value of potatoes for the human diet. The index is intended to complement and extend
methods for nutritional quality and safety of potato proteins.
Justina Catarino, Elsa Mendonça, Ana Picado, Paulo Partidário, João Nobre da Costa (Portugal) Eco-Efficiency in a
Crispy Chips Industry (pp 37-40)
ABSTRACT
Research Note: Combining economical and environmental efficiencies, eco-efficiency within production processes is a key
path where there is a simultaneous focus on waste prevention and on the improvement of resource productivity – by producing
more with less, towards sustainable production. To achieve such a goal, a Portuguese crispy chips company implemented a
cleaner production approach. That process included the company’s background information, a global inventory based on
manufacturing diagrams, materials accounting, mass balances for the more representative materials, a synthesis of the
production process eco-inefficiencies and its environmental impacts, an identification of ideas to improve the eco-efficiency in
the field, and finally a feasibility analysis regarding technical, environmental and economical aspects. Results show that 75% of
the starch input was converted into the final product, and that 80% of the by-products and wastes were generated before the
frying process. It was also found that water utilization was closely related to the starch path. After a creativity phase where
improvement ideas were generated and a feasibility analysis was done, some solutions were implemented. The implementation
of improvement solutions resulted in an increase in business productivity that enabled the reduction of energy consumption,
water and chemicals inputs, and the volume of sludge. In conclusion, eco-efficiency showed to be of major value to this industry,
converting process inefficiencies into economic opportunities with simultaneous environmental benefits, thus fulfilling the
industry’s objectives towards the challenge of sustainable development.
Elizabeth Troncoso, Rommy Zúñiga, Cristián Ramírez, Javier Parada, Juan Carlos Germain (Chile) Microstructure of
Potato Products: Effect on Physico-Chemical Properties and Nutrient Bioavailability (pp 41-54)
ABSTRACT

Invited Review: Understanding the microstructural changes of raw potato during processing is critical if food properties want to
be controlled properly, because there is a causal connection between structure and functionality. Major structural elements
contributing to potato products identity and quality are plant cells, cell walls and starch granules. During processing, which can
be viewed as a series of restructuring and reassembling operations, these elements are modified, which generates changes on
the product properties. For example, texture is a sensory attribute of uppermost importance for the preference of potato
products. The abundance of starch inside the cells, and the shape and size of starch granules modified during different
processing, have been reported as important factors for the final texture, as well as the structure of the cell wall polymers. Thus,
microscopy techniques for examining food microstructure are necessary to understand structure-property relationships and
their effects on chemical stability, physical properties and nutrient bioavailability of potato products. Image processing and
image analysis techniques provide the required quantitative data for the analysis and design of food microstructure. In addition,
it is necessary to improve the quality of existing foods and to create new products that satisfy consumer’s demands of healthy
foods, which will be based on interventions at the microscopic level.
María Dolores Alvarez, Cristina Fernández, Wenceslao Canet (Spain) Oscillatory Properties of Fresh and Frozen/Thawed
Mashed Potatoes as Modified by Mixtures of Amidated Low-Methoxyl Pectin and Xanthan Gum (pp 55-65)
ABSTRACT
Original Research Paper: Freezing and thawing of mashed potatoes has a detrimental effect on their physical and
water-holding properties. This study deals with the ability of mixtures of amidated low-methoxyl (ALM) pectin and xanthan gum
(XG) to ameliorate these effects in fresh (F) and frozen/thawed (F/T) mashed potatoes. Viscoelastic properties were monitored
by oscillatory measurements. A parameter that characterizes the fluid behaviour for the nonlinear viscoelastic range (α, fluid-like
relative angle) was also determined. The effect of ALM and XG concentration on the dynamic rheological parameters was
studied using response surface methodology (RSM). A central composite rotatable experimental design was used with ALM
concentration ranging between 1.5 and 4.5 g kg -1 and XG concentration ranging between 0.5 and 2.5 g kg -1 as independent
variables. The effects were highly dependent on the levels of ALM and XG added, although the effect of XG concentration on
the oscillatory measurements was more significant. When comparing the effect of processing on a particular formulation,
although F samples presented a spongier, more rigid structure over the linear viscoelastic range (higher elastic modulus values
(G’)) than their F/T counterparts, they were more fluid-like after breakdown. For F mashed potatoes, the optimum condition for α
showing maximum fluid-like character after breakdown was found at 3.32 g kg -1 ALM pectin and 1.65 g kg -1 XG, whereas the
response surface for α was saddle-shaped after freezing and thawing. For F/T mashed potatoes, the optimum condition for δ
showing maximum structural weakening in the linear viscoelastic range was found at 3.06 g kg -1 ALM pectin and 2.38 g kg -1 XG.
In spite of the fact that no enhancement of oscillatory properties was observed, this approach may have potential for designing
F and F/T mashed potatoes with specified dynamic properties.
Frédéric Mestdagh, Carlos Van Peteghem, Bruno De Meulenaer (Belgium) A Farm-to-Fork Approach to Lower Acrylamide
in Fried Potatoes (pp 66-75)
ABSTRACT
Invited Review: Acrylamide is a probable human carcinogen, which is formed during frying or baking of carbohydrate-rich
foodstuffs, such as potatoes. The presence of this heat-induced contaminant in a wide range of daily consumed foodstuffs
sparked international research, focusing on analysis, occurrence and formation in food as well as on toxicological aspects. This
review summarizes the state-of-the-art knowledge about the formation mechanisms of acrylamide and several key factors
influencing its generation in fried potato products. Based on the knowledge gathered, suggestions are given to lower the
acrylamide content in the final product as much as possible. For this, a farm-to-fork approach is followed starting from the
agricultural practice, through several food-processing possibilities on industrial and home-cooking level. Furthermore, the
dietary acrylamide exposure is investigated as well as the importance of canteen food.
Nigel P. Brunton, Ronan Gormley, Martina Sinn, Francis Butler, Enda Cummins, Michael O’Keeffe (Ireland) Effect of
Pre-Treatments, Frying Temperature and Oven Re-Heating on the Acrylamide Content and Quality Characteristics of French
Fries from ‘Rooster’ Potato Tubers (pp 76-81)
ABSTRACT
Original Research Paper: Acrylamide levels in food, and especially in potato products, are perceived world wide as a potential

public health problem. The current trials on ‘Rooster’ potato tubers purchased (as ware samples) in a supermarket and fried
under domestic conditions showed that soaking (citric acid vs. water) and pre-treatments such as blanching in water and
pre-frying in oil were useful for lowering the content of acrylamide precursors (reducing sugars and asparagine) in potato tuber
strips and also the acrylamide content in the corresponding French fried samples. However, this effect was small relative to that
of frying temperature where an increase in acrylamide content from 243 (150°C/6 min) to 761 µg/g (190°C/6 min) was
demonstrated in French fries. Oven-reheating (convection vs. microwave) of fully fried samples had no effect on acrylamide
content. Soaking, blanching, frying and re-heating treatments had an effect on fry colour and on textural properties. However,
the extent of the effects was generally small for the latter. A sensory panel indicated that Hunter values in the ranges 68-70 L or
2.8-3.0 L/b represented ideal French fry colour.
Franco Pedreschi, Rommy N. Zuñiga (Chile) Acrylamide and Oil Reduction in Fried Potatoes: A Review (pp 82-92)
ABSTRACT
Invited Review: Potato is the raw food material that has been used the most in frying operations due to the high demand of
consumers all over the world. Detection of high concentrations of acrylamide in heated starch rich foodstuffs, such as potato, by
the Swedish National Food Administration in April 2002 attained public concern because this product is a suspected human
carcinogen. Maillard reaction is suggested as the major mechanism of acrylamide formation in fried potatoes. The precursors of
this reaction for fried potatoes are glucose, fructose and asparagine. So, several methods based in diminishing or eliminating
acrylamide precursors have been implemented. On the, other hand, other reduction methods of acrylamide focus principally in
the process parameters such as vacuum frying or conventional frying at low temperatures. Post-frying techniques could
eventually be implemented to diminish acrylamide formation as well. But the major challenge is to reduce as much as possible
acrylamide levels in fried potatoes but maintaining intact their sensorial properties and low oil content. Typical final oil content of
potato chips and French fries are ~35% and ~15% by weight, respectively. Some of the principal factors that affect oil
absorption in fried potato products are process parameters (temperature, pressure and frying time), deterioration degree of the
frying oil, food geometry and pre-treatments (e.g. drying, solute impregnation, edible film coatings). Recently, much attention
has been given to the use of vacuum frying which may be an option to produce fried potatoes with low oil content. Reducing
acrylamide and oil content while maintaining product quality (flavor, color, texture, safety, etc.) in commercial fried potato
production is a crucial challenge for the food industry.
Agnieszka Kita, Grażyna Lisińska, Agnieszka Tajner-Czopek, Anna Pęksa, Elżbieta Rytel (Poland) The Properties of
Potato Snacks Influenced by the Frying Medium (pp 93-98)
ABSTRACT
Invited Mini-Review: Potato products, such as French fries and chips are very popular due to their flavour, aroma and other
sensory properties, which to a large extent depend on the frying process affecting the colour, taste and texture of the product.
The oil used for frying is absorbed by the product and thus becomes its ingredient, which plays a significant qualitative role. The
quantity of the absorbed fat is found within the range of 20-45% and its impact on the properties of the product is enormous.
The type and quality of the frying medium influence the fat content and texture of the finished product. Besides, the parameters
of the frying process and the type of oil influence the formation of acrylamide in subsequent products, which has an adverse
effect on their quality. The type and the quality of the frying medium also affect the shelf-life of potato products. The changes
due to storage are primarily connected with fat degradation, reducing flavour and odor of potato products (French fries and
chips) as well as their moisture content, affecting the texture.
Grażyna Lisińska, Anna Pęksa, Agnieszka Kita, Elżbieta Rytel, Agnieszka Tajner-Czopek (Poland) The Quality of Potato
for Processing and Consumption (pp 99-104)
ABSTRACT
Invited Mini-Review: Potatoes are destined both for cooking in households and for food processing (chips, French fries,
dehydrated products) as well as starch and alcohol production. The requirements of industries, regarding the chemical
composition and quality of raw material vary, depending on the destination of the finished product. The technological value of
potato is determined by a variety of features required by a particular industry. The properties and components of potato tubers
affect the technological process, the yield and quality of the finished product. The nutritive value depends on the chemical
composition of the product, including the presence of toxic compounds hazardous to human health. Potato cultivars have a

great impact both on the technological value of potato destined for industrial use and on the quality of potatoes destined for
human consumption. However, a number of factors determining the technological value of potato tubers can be influenced by
human actions (fertilization, use of pesticides, planting and harvest dates, irrigation, storage conditions, etc.) and the
environment (location of the field, weather and soil conditions).
Ramesh Y. Avula, Rakesh K. Singh (USA) Functional Properties of Potato Flour and its Role in Product Development – A
Review (pp 105-112)
ABSTRACT
Invited Mini-Review: Potato flour is a viable value added product due to its versatility in function as a thickener and color or
flavor improver. It is used in bakery products, sauces, gravy, extruded products or fabricated snacks and also in dry soup mixes.
Potato flour is prepared by drying the peeled slices in a hot air drier or by drying the cooked mash in a drum drier into flakes
followed by grinding and sieving. The severity of heat treatment during the drying process influences the changes/degradations
of starch and properties of flour. Flour properties can also be modified by chemical and enzymatic treatments and the properties
such as paste viscosity, dough rheology, gel forming properties, swelling ability are important in determining suitability of flour in
food formulations. The high stability of drum dried and hot air dried flours during heating and cooling processes demonstrates
their possible use in products requiring sterilization such as baby food. Enzyme modified flours with high paste viscosities act as
good thickeners. The functional properties of potato flour made by different processes involving physical, chemical or enzymatic
treatments are discussed.
Agnieszka Krajewska, Jerzy Radecki, Hanna Radecka (Poland) Sensors and Biosensors for Determination of Acrylamide
and Acrylic Acid in Potato Food Products (pp 113-120)
ABSTRACT
Invited Review: The presence of toxic acrylamide in a wide range of food products such as potato crisps, French fries or bread
was confirmed by Swedish scientists from Stockholm University. The neurotoxity, and possible carcinogenicity, of this
compound and its metabolites imposes a duty to control them by quantitative and qualitative assays. Acrylamide forms an
adduct with hemoglobin (Hb) as a result of the reaction with the α-NH 2 group of the N-terminal valine of Hb. This interaction is
the basis of a new voltammetric biosensor to detect acrylamide. The biosensor was constructed using a carbon-paste electrode
modified with hemoglobin (Hb), which contains four prosthetic heme-Fe(III) groups. Such an electrode displays a reversible
reduction/oxidation process of Hb-Fe(III)/Hb-Fe(II). Interaction between Hb and acrylamide was observed through a decrease
of the Hb-Fe(III) reduction peak current. Exposing acrylamide to pH extremes results in its hydrolysis to acrylic acid. Apart from
natural host molecules, synthetic receptors such as tetralactam or macrocyclic polyamine derivatives were applied as active
elements of sensors for voltammetric detection of acrylic acid. The synthetic host molecules were immobilized on an electrode
surface by covalent Au-S bond or by an embedment method into the thiol layer via hydrophobic and van der Waals interactions.
The applicability of sensors was proved by a validation procedure made in the matrix obtained by water extraction of potato
chips. The proposed sensor parameters such as sensitivity, selectivity, wide dynamic range, simplicity of sample preparation, in
comparison to those presented by others in already reported methods, will be discussed.