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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
Page 1 and 2: Food Abbreviation: Food Print: ISSN
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Page 5: Food SPECIAL ISSUES: POTATO: FOOD,
Page 9: great impact both on the technologi

Food - Global Science Books

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