Acrylamide Mitigation in Processed Potato
Sugarbeet and Potato Research
2013 Annual Report
1a.Objectives (from AD-416):
Partner with industry to implement a coordinated, nationwide, fast-track evaluation and deployment of processing varieties to reduce acrylamide in processed products in the near therm.
1b.Approach (from AD-416):
This research project is a service project that provides standardized storage, processing, and analysis of advanced breeding clones submitted by project participants. All protocols, storage conditions, and analytical methods used have been standardized in accorance with current industry practices and are therefore invariant.
Eight-eight clones of potatoes were grown at three locations and shipped to the PRW immediately after harvest. The clones were cured in storage at 55 degrees F (95% RH) in the dark for fourteen days. The storage temperatures were lowered 0.5 degrees F/day to the final holding temperature of 45 degrees F. After 0, 3 and 6 months of storage, the reducing sugar content was determined and a sub-sample was processed into french fries on our pilot fry line. The french fry samples were frozen, stored at -80 degrees C and shipped on dry ice to Wisconsin for acrylamide analysis. A second sub-sample was taken diced, then frozen in liquid nitrogen and kept at -80 degrees C and shipped to Covance Company for asparagine analysis.