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Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food toxins, in particular toxins resulting from the thermal process such as acrylamide. This study aimed to examine the effect of different technological treatments on the optimisation of minimum acrylamide and maximum colour properties by applying the Taguchi approach in the production of chips. In this study, design of experiments, signal-to-noise (S/N) ratio, analysis of variance, and regression analysis methods were used to optimise the minimum acrylamide and redness (a*), maximum brightness (L*), and yellowness (b*) values. The optimal parameters for acrylamide were found to be 90 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. The optimal parameters for colour analysis were determined as 30 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. Analysis of variance showed that frying temperature and time had a significant (p < 0.05) effect on the results. It was determined that a decrease in frying temperature and time led to a decrease in the amount of acrylamide and redness and an increase in brightness and yellowness. According to the results of the analysis of variance, the most effective technological treatments were frying temperature with effect rates of 37.45% and 60.26% for acrylamide and L* values, respectively, and frying time with effect rates of 40.50% and 44.19% for a* and b* values, respectively. As a result of the study, through the Taguchi method, while quality features in chips were preserved, the amount of acrylamide was reduced. [ABSTRACT FROM AUTHOR]

This study presents the experimental and statistical examination of different process applications in the production process of the glycoalkaloid level in potato chips to which consumers are exposed. In the first stage, slice washing temperature (swt), frying temperature (ftemp) and frying time (ft) were determined as factors that could affect the glycoalkaloid level. Considering industrial applications, three different slice washing temperatures (25, 55 and 85 °C), frying temperatures (180, 185 and 190 °C) and frying times (165, 185 and 205 s) were evaluated for the study. The L9 orthogonal array of the Taguchi method, which has been successfully applied in the analysis of multiple parameters, was used as the experimental design. Examining the S/N (signal/noise) ratios, the optimum process parameters for minimum content of α-solanine (As) were obtained as 25 °C swt, 190 °C ftemp and 165 s ft. The optimum process parameters were determined for minimum content of α-chaconine (Ac) as 55 °C swt, 190 °C ftemp and 165 s ft. In the analysis results, as swt decreased, ftemp increased, and ft was shortened; the glycoalkaloid ratio in the chips decreased. Analysis of variance results showed the most effective process parameter was the frying time for α-solanine and α-chaconine with 68.2% and 76.5%, respectively. Then comes ftemp with an effectiveness rate of 17.35% and 16.77%. In addition, the regression model developed to estimate the output parameters (As and Ac) yielded successful results with high determination coefficients (R2) of 90.6% and 92.5%. [ABSTRACT FROM AUTHOR]

Hydroquinone-based organic molecules are often used as unavoidable preservatives in the food industry. Among these additives, tertiary butylated hydroquinone (TBHQ) is widely employed as a preservative in various processed foods. However, the potential health risks associated with the excessive presence of TBHQ in food products have raised significant concerns. To address this pressing issuea novel binder-free composite composed of a manganese metal–organic framework and functionalized carbon nanofibers (Mn-MOF/f-CNF) has been developed as an electrode modifier for the ultrasensitive detection of TBHQ in food samples. The Mn-MOF/f-CNF composite was achieved using the ultrasonication method, revealing a lamellar sheet-like structure of the Mn-MOF and the curly thread-like fibrous structure of f-CNF. The developed Mn-MOF/f-CNF/SPE sensor system resulted in well-defined redox signals for TBHQ detection in a neutral pH solution. Compared to the unmodified SPE system, the modified system showed approximately a 300 mV reduction in overpotential and a twofold increase in peak current signal for TBHQ detection. The Mn-MOF/f-CNF/SPE sensor system showed a linear concentration window of 0.01 to 800 μM with a sensitivity of 6.28 µA µM−1 cm−2 and the obtained detection limit was 1.36 nM. Additionally, the proposed sensor displayed excellent reproducibility and repeatable results with an RSD of less than 5%. The real-time applicability of the Mn-MOF/f-CNF/SPE sensor system was demonstrated using real samples such as potato chips and instant noodles, showing excellent results with a recovery range of 95.1–98.5%. [ABSTRACT FROM AUTHOR]

Potato snacks are a promising nutrient delivery strategy, given their global popularity. This study aimed to compare potato cultivars (S.M Kaghan, Rocco, Kuroda, and Desiree) for chips production. Proximate, physicochemical, microbial, and sensory evaluations were conducted on chips made from these varieties. Rocco had the highest moisture content (1.39%), followed by Kuroda (1.35%). Significant variations (p < 0.05) in fat, carbohydrate, ash, fiber, pH, and acidity were observed between control and all varieties. Mold counts were highest in Rocco (1.11 log CFU/g), while S.M Kaghan, Desiree, and Kuroda had counts of 1.04, 0.85, and 0.99 log CFU/g, respectively. Total plate count increased significantly during storage, reaching 3.27, 3.38, 3.51, 3.62, and 3.72 log CFU/g on days 0, 15, 30, 45, and 60, respectively. Sensory evaluation indicated that the chips were well-accepted, with Desiree variety scoring highest in all attributes. [ABSTRACT FROM AUTHOR]

L-asparaginase is an important therapeutic biomolecule, used to treat lymphocytic leukemia. In the present study, Iodobacter sp. PCH194 genome was mined for new L-asparaginase (Id-ASNase II). In silico analysis including amino acid composition and pI revealed its sequence-based novelty and phylogenetic closeness to the commercial bacterial L-asparaginases. Subsequently, the gene was successfully cloned and overexpressed in Escherichia coli (E. coli BL21 DE3). The monomeric molecular weight of Id-ASNase II was 38 kDa with a native size of 150 kDa. Maximum L-asparaginase activity (80 U mg− 1) was achieved in 25 mM Tris-HCl buffer (pH 8.2) at 37 °C after 10 min of incubation. The enzyme was active in wide pH (5.0–11.0) and temperature ranges (4–70 °C). The half-life (t1/2) of the enzyme at 37 °C was 13.54 h, whereas Km, Vmax, kcat, and kcat/Km were 1.2 mM, 128 µmoles min− 1, 82 s− 1, and 63.1 s− 1 mM− 1, respectively. Id-ASNase II exhibited cytotoxicity against cancer cell line K562 (IC50 value 0.4 U mL− 1) leading to cell cycle arrest in the G2/M phase after treatment. Furthermore, 10 U Id-ASNase II led to a 57% acrylamide reduction in potato chips. Thus, the study discovered and characterized Id-ASNase II with potential applications for treating leukemia and food processing. [ABSTRACT FROM AUTHOR]

In this study, the effects of different drying (180–325 W and 100–400 mmHg) and frying (250–350 W and 400 mmHg) parameters on phenolic compounds, bioaccessibilities, antioxidant activities, and α-glucosidase inhibitory activities of apple chips dried and fried by vacuum-combined infrared radiation were investigated. Catechin (12.15–34.48 mg/kgDM), epicatechin (34.33–137.07 mg/kgDM), procyanidin B1 (14.07–30.05 mg/kgDM), procyanidin B2 (48.10–95.76 mg/kgDM), procyanidin C1 (14.95–42.97 mg/kgDM), chlorogenic acid (262.70–397.97 mg/kgDM), and rutin (0–5.94 mg/kgDM) were identified in apple chips. The phenolic content of apple chips increased with increasing infrared power during the drying and frying process. The phenolic contents of fried apple chips were generally higher than dried apple chips. However, the bioaccessibility rates of total flavan-3-ols in dried apple chips were higher than those of fried apple chips. It was determined that the initial total phenolic, flavonoid, and flavan-3-ol contents and antioxidant activity levels of the samples decreased after in-vitro gastrointestinal digestion. It was determined that all drying and frying samples showed higher α-glucosidase inhibitory activities (15.52–28.77 mg/mL) compared to acarbose (30.87 mg/mL). The apple chips dried and fried by infrared radiation had higher phenolic content, antioxidant activity, bioaccessibility, and α-glucosidase inhibitory activity than their counterparts (convectional drying and deep-fat frying, respectively). Vacuum-combined infrared drying and frying is a promising method to preserve the phenolic content, antioxidant, and antidiabetic activities of apple chips, especially at high temperature applications. Further research is needed on new designs for the production of fruit chips using infrared radiation and their effects on bioactive components. [ABSTRACT FROM AUTHOR]

Purpose: It has been reported that the consumption of fruit granola (FG), mulberry leaves, and barley cookies as an afternoon snack suppresses the postprandial increase in glucose levels at dinner. However, there have been no reports on the second-meal effect of snacking on popular snacks, such as potato chips (PC), roasted sweet potato (SP), and black beans (BB), or on the interval between snacking and dinner. Method: The present study was an open-label randomized crossover trial of five study groups (PC, SP, BB, FG, and no snack) regarding the second-meal effects with different intervals between snacks and dinner. The subjects consumed prescribed meals for lunch and dinner at 12:00 and 19:00, and a snack fixed at 838 kJ (= 200 kcal) at 15:00 or 17:00. Results: When the participants snacked at 15:00, the postprandial glucose elevation at dinner was suppressed in the FG and SP groups, and the area under the curve (AUC) was also low. When they snacked at 17:00, the postprandial glucose elevation was suppressed in all the groups. The AUCs for PC, FG, and SP were lower than those for no snacking. On the other hand, carbohydrate intake increased with snacking, but the total AUC of snacks and dinner did not differ in any of the groups. The duration of hyperglycemia decreased with snack intake, as did the glucose amplitude. Conclusion: We believe that the intake of carbohydrates and soluble fiber in snacks is an important factor in the second-meal effect at dinner. These results will contribute to the development of snacking and research into the second-meal effect. [ABSTRACT FROM AUTHOR]

The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. [ABSTRACT FROM AUTHOR]

Potatoes play an important role in ensuring food security. During the COVID-19 epidemic, consumption of processed potato products decreased, and consumption of fresh potatoes increased. China is the world's largest potato producer with more than 4.81 million hectares of area under potato production and 90.32 million metric tonnes of potatoes produced in 2018. This accounts for 27.36% of the world's planting area and 24.53% of the world's potato production. The proportion of potatoes processed in China was about 12% in 2017, mostly dominated by starch production. However, the recent policy of the Chinese government to popularise potato as a staple food has created new markets for processed potato products other than starch. A very few reports have analysed these future trends of the rapidly growing Chinese potato processing industry and its impact within and outside China. This paper provides an overview of the latest developments with a focus on processed potato products such as potato chips, French fries and dehydrated potatoes, and also, due to the unique Chinese diet culture, it highlights the need for more scientific research dedicated towards the development of novel potato-based healthy foods. [ABSTRACT FROM AUTHOR]

Understanding vector dispersal capacity is key to assessing the risk of spread of vector borne pathogens. For flying vectors, flight performance is associated with primary and secondary pathogen spread. However, because pathogens induce changes in vector physiology, pathogen status in the vector may impact vector dispersal. In this work, by using flight mills, we assessed the flight performance of Bactericera cockerelli that were infected or not by the plant pathogenic bacterium 'Candidatus Liberibacter solanacearum' (CLso), the causal agent of potato zebra chip disease and vein greening in tomato. Bactericera cockerelli performed short and long-distance flights, but CLso infection status affected the propensity to engage in long flights. CLso-free insects engaged in long flights significantly more often (57%) compared to CLso infected insects (25%). Average distance dispersed for long flyers was 185.33 m for CLso-free insects and 122.99 m for insects infected with CLso. However, distance dispersed was not statistically different by pathogen status of the vector. Maximal flight capacity recorded was 980 m. Overall, our data suggest that CLso reduces the propensity to engage in long distance flights. Our results can be utilized to fine-tune strategies to mitigate CLso establishment in new areas. [ABSTRACT FROM AUTHOR]

Storage of potato tubers at low temperatures leads to the degradation of starch into reducing sugars, resulting in cold-induced sweetening (CIS). These sugars react with free amino acids when processed at high temperatures, resulting in brown, bitter-tasting products. Sucrose is one of the intermediate steps of conversion of starch into reducing sugars. Vacuolar invertase breaks down sucrose to glucose and fructose, thereby largely contributing to the accumulation of reducing sugars. Targeted knockout of the potato vacuolar invertase (Pain-1) gene by Cas9/gRNA-mediated site-directed mutagenesis was performed in the tetraploid potato cultivar Symfonia. A vector with expression units for cas9 and three Pain-1-specific gRNAs was constructed, and its mutagenic activity demonstrated in potato protoplasts. Eleven mutant lines were then obtained by Agrobacterium-mediated transformation, with nine of them carrying mutations in all four gene copies present in tetraploid potato. Tubers from four Pain-1 mutant lines were analyzed for sugar accumulation during cold storage. The two lines with knockout of all four gene copies had significantly reduced glucose and fructose levels and lighter chip color compared to the non-mutated control line. This work demonstrates that CIS resistance can be established in a potato elite cultivar by targeted Pain-1 mutagenesis. [ABSTRACT FROM AUTHOR]

Objective: To estimate the carbohydrate, energy, fat, protein, and sodium content of commonly consumed junk food items and to compare these to the Recommended Dietary Allowance (RDA) and Estimated Average Requirements (EAR) of children. Methods: A list of eight common junk food categories was made, and the median nutritional content of carbohydrate, energy, fat, protein and sodium was determined from the commonly consumed brands in these categories. It was compared to the RDA and EAR for two different age groups viz., age 4–6 year, and male adolescents aged 13–15 years. Results: The junk food groups with the highest carbo-hydrate were packaged potato chips and cakes, the group with the highest fat content was packaged potato chips, and the groups with the highest salt content were burgers and packaged potato chips. The %EAR of one packet of some items was 80–90% of daily fat requirement, and more than 60% of daily sodium requirement. Conclusions: Junk foods contribute substantially to the daily intake of carbohydrates, free sugars, total fats, saturated fats, and sodium of children. [ABSTRACT FROM AUTHOR]

Potato production requires intensive nitrogen (N) fertilization. To maintain yield and profitability, potato farmers must satisfy the need of the crops for N by applying fertilizer during the growing season. Petiole nitrate analysis and whole leaf total N test have been studied before to guide in-season N application, and both have strengths and weaknesses. Whole vine total N test has been discussed by the US potato industry as another diagnostic tool to understand the overall N uptake of the plant, but little data are available. A 2-year field study was conducted at the University of Wisconsin Hancock Agricultural Research Station in 2018 and 2019 with the objective to compare three diagnostic tools, petiole nitrate analysis, whole leaf total N test and whole vine total N test, for identifying the nutrient status of two chipping potato cultivars subjected to five different N rates. It was found that petiole nitrate analysis is still the most responsive method to reflect supplemental N application during the growing season and is the most relevant to final tuber yield. Whole leaf total N test is less responsive, but it can reflect plant N uptake up to the date of testing. Comparatively, whole vine total N test is not acceptable because of the excessive amount of time needed to collect and process the samples, and the concern over whether or not the sample tested in the last step of analysis is representative. Future diagnostic tools using cutting-edge remote sensing and machine learning technologies that can detect spatial variability should be developed to further enhance the effectiveness of in-season N monitoring, which is critical for sustainable potato production. [ABSTRACT FROM AUTHOR]

When aiming to assess the fat composition of commercial potato chip products, their diversity and the difficulties to verify the nutritional label of batches of chips by official methods are main challenges. Thus, the possibility of using alternative technologies is of great interest for both the industry and the public administration. Near-infrared spectroscopy (NIRS) is a rapid and non-destructive technique that has been proven useful in different applications in the food industry. However, suitable specific treatments of compositional references with NIRS methods have been until now very scarce in the literature. The nutritional label information is commonly given as percentage content values across several nutritional categories. This formally corresponds with the class of so-called compositional data, for which there are specific statistical methods. This study contributes to ongoing research on the feasibility of Vis/NIR spectroscopy for food nutritional labelling. In particular, a calibration model is formulated to estimate the relative content of fat in potato chips products based on NIR spectral signal that integrates a consistent statistical treatment of the nutritional reference data. The method provides accurate estimates of the fat composition, with this including saturated, monounsaturated, and polyunsaturated types of fat, as well as their total fat percentage (cross-validated overall R2 = 0.88 and R2 = 0.82 from ground and fragmented samples respectively) and shows its potential for both nutritional labelling and verification in a rapid and inexpensive manner. [ABSTRACT FROM AUTHOR]

Acrylamide is an amide-type organic compound formed by the reaction of asparagine with reducing sugars (Maillard reaction) and is classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer. Potato chips are one of the foods that contribute most to dietary acrylamide intake, and despite a significant reduction in recent years thanks to changes in frying methods, many commercial samples show concentrations above the levels recommended by the European Commission Regulation 2017/2158. In this work, a high correlation (P<0.01) was established (r = 0.9592) between the content of reducing sugars and glucose measured by the BIOWINE 700 GLU® biosensor from Biolan Microbiosensors S.L. A high correlation was also obtained between the glucose content of the raw potato and the acrylamide level of potato chips fried at 150 °C (r = 0.8985, P<0.01) and 176 °C (r = 0.9949, P<0.01). The use of this biosensor can be a valuable tool for predicting acrylamide formation during industrial potato processing. [ABSTRACT FROM AUTHOR]

Deep-fried carbohydrate-rich foods items such as potato chips and French fries are one of the most popular snack foods consumed across the globe. In the production of these carbohydrate-rich foods items, a compound known as acrylamide is formed which is carcinogen and mutagen as well. The conventional chemical-based methods for detection of the presence of acrylamide in the deep-fried carbohydrate-rich food items are a time-consuming, destructive process that requires skilled manpower. The present work proposes a deep learning-based computer vision framework for automatic detection of the presence of acrylamide in potato chip samples with and without transfer learning. The performance of proposed six-layer CNN (without transfer learning) has been compared with the performance of the other transfer learned-models, for the present classification task using fivefold cross-validation. Experimental results show that the proposed six-layer CNN classifies the acrylamide-positive and negative samples with an average f1 score of 0.9251, whereas with the transfer learning-based approach, best average f1 score of 0.9644 was achieved. In conclusion, the proposed methodology in the current work is well suited for the acrylamide detection problem and the proposed work also analyses the effectiveness of the transfer learning-based approach when compared with the approach without utilizing the concept of transfer learning. [ABSTRACT FROM AUTHOR]

In the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus lactis KUMS-T18 strain were produced by using a simple spraying method and then enhancing the stability, survival rate, and sensory characteristics of product during storage at 4 °C and 25 °C was examined for four months. Based on the results, Lactococcus lactis KUMS-T18 isolated from traditional Tarkhineh as a safe strain had high tolerance to low pH and high bile salt, anti-pathogenic activity, hydrophobicity, adhesion to human epithelial cells, auto- and co-aggregation, cholesterol assimilation and antibiotic susceptibility. Meanwhile, by micro-coating the probiotic cells in Tarkhineh formulations, elliptical to spherical shape (460–740 µm) probiotic drops were produced. The results revealed that potato chips produced with turmeric and plain Tarkhineh during storage at 4 °C, had excellent protection abilities for probiotic cells with about 4.52 and 3.46 log decreases in CFU/g respectively. On the other hand, probiotic potato chips, compared to non-probiotic and commercial potato chips, showed the criteria of probiotic products such as excellent quality and superior sensory characteristics. In summary, this study proved that probiotic Lactococcus lactis KUMS-T18 strain covered by Tarkhineh formulations as protective matrix has high potential to be used in the production of probiotic potato chips. [ABSTRACT FROM AUTHOR]

This article focuses on the synthesis of hydroxyethyl potato starch (HEPS) for liquid hand soap by evaluating waste potato starch (WPS), a byproduct in potato chips production. It is a cheap, biodegradable, non-toxic and renewable natural polymer, available in great quantities on a global level. In a factory producing potato chips, WPS, which remained in the aqueous medium during peeling, slicing, and washing the potatoes, was purified at the desired temperature with H2O2 and NaOH. HEPSs with the molar substitution (MS) in the range from 0.298 to 0.670, were synthesized under microwave irradiation in isopropanol (IPA) and NaOH solution by adding ethylene oxide (EO) to WPS. The selected reaction parameters were the concentration of NaOH, the proportion of EO, and reaction time in an attempt to understand their effects on the reaction. Considering all the studied conditions, the highest viscosity was reached at 250 cP for the highest MS in the sample of HEPS-4 when 15 g EO was used in 20 mL solution of 40% NaOH at 40 °C for 40 min under microwave irradiation. The structure of synthesized HEPSs has been characterized by FT-IR, XRD, 1H(13C)-NMR spectroscopic methods, and the degree of molar substitution was calculated from 1H-NMR spectra. In addition, thermal stability and surface morphology of characterized HEPSs were studied by DTG-TG and SEM, respectively. The thickener effect of hydroxyethyl starch in liquid hand soap was investigated. In this way, it has been understood that in the production of liquid hand soaps, hydroxyethyl potato starch can be used instead of coco diethanolamide (CDEA). [ABSTRACT FROM AUTHOR]

Candidatus Liberibacter solanacearum induced the disease known as zebra chip, manifested as an internal brown discoloration of potato tuber. This bacterium causes the vascular tissue of the tuber to turn brown, which shows up on potato chips after they have been fried, and which causes economic losses. There are no quantitative scales for determining the disease severity on potato chips and it is usually estimated using qualitative criteria. In this research, the percentage area and intensity of internal brown discoloration was quantitatively determined using two image segmentation methods of pixels: a single threshold of grayscale images and a classifier with artificial neural networks of color images. The one threshold method and the classifier with neural networks presented 98 and 99% of overall accuracy, respectively. The use of this method made it possible to distinguish cultivars that are resistant from those that are susceptible to Candidatus Liberibacter solanacearum. [ABSTRACT FROM AUTHOR]

Flavors are announced on food packages to attract consumers' attention. If the flavor announced is not perceived, this information might be considered inappropriate. Therefore, this study's objective was to check if the flavors announced on food packages are perceived by consumers. This study also investigated clusters' sensory acceptances for potato chips and wafer biscuits, based on reported consumption profiles. Different sensory evaluation techniques were applied to the products: free listing, Check-all-that-apply and acceptance testing. Potato chips' flavors announced on packages were "Original", "Barbecue", "Calabresa Sausage", "Lime" and "Onion and Parsley". Wafer biscuits' announced flavors studied in this work were "Strawberry", "Lime", "Pineapple", "Chocolate", "Chocolate and Hazelnut" and "Nuts". The potato chips samples "Lime " and "Calabresa Sausage" and wafer samples "Nuts" and "Pineapple" had the lowest (p < 0.05) acceptance means. Results indicated relations between previous exposure to the product category and specific flavors announced on packages with sensory acceptance profiles. [ABSTRACT FROM AUTHOR]

Deoxynvalenol and aflatoxins are frequently studied in food products due to their prevalence and toxicity. Deoxynvalenol (DON) can cause diarrhea, dysentery, ataxia, mucosal bleeding and sudden death. It can cause immune system disorders, gastroenteritis, dermatitis and blood diseases such as aleukia (ATA) and aplastic anemia. DON causes anorexia and vomiting because it affects serotonin-mediated neurons. In addition, it inhibits protein synthesis by preventing the binding of ribosome units. Aflatoxins are another mycotoxin that is important for animal and human health. Aflatoxins can trigger hepatocellular carcinoma, liver cancer, apoptosis and cytotoxicity, as well as cytokine expression. Sometimes these situations can cause sudden death. In this study, potato varieties collected from 4 different cities were examined. DON amounts were found between 0.2–1.8 mg/kg in Agria potato varieties and 0.2–2.1 mg/kg in Hermes potato varieties. Aflatoxin amounts were found between 2.9–8.7 µg/kg in Agria potato varieties and 2.1–9.1 µg/kg in Hermes potato varieties. [ABSTRACT FROM AUTHOR]

The gram-negative bacterium 'Candidatus Liberibacter solanacearum' (Lso) causes potato zebra chip disease and carrot Lso disease, which resembles a physiological disorder, and has raised concern on its impact on carrot production and whether the pathogen can be transmitted via carrot seeds. Here, we evaluated the possibility of carrot seed transmission of the bacterium using grow-out tests and probability analyses. On the basis of the tests, we concluded that transmission is unlikely in practice. Therefore, this finding will help to promote the international trade of carrot seeds. [ABSTRACT FROM AUTHOR]

According to the classification of the International Agency for Research on Cancer (IARC), acrylamide is a compound in "probably carcinogenic for humans" class (Group 2A). Acrylamide is produced through the reactions induced by heating food within the amino group asparagine and the carbonyl group decreasing sugars along side the thermal treatment of initial Maillard reaction products. The purpose of this work is to present and enhance an innovative technique for acrylamide determination in potato chips through CdTe surface-functionalized quantum dots as a reagent for the determination of acrylamide by fluorescence spectroscopy. For this purpose, fluorescence emission spectroscopy was used instead of conventional HPLC/GC methods and data of merit of the suggested technique were assessed. The acrylamide quantity in 4 potato chips specimens, prepared from a local market in Tehran, was determined through utilizing the suggested process. Effective parameters in the process were optimized using the one-factor-at-a-time (OFAT) technique. The optimal quantities of effective parameters such as pH absorption, temperature, and emission wavelength were determined. Comparison between two methods, namely HPLC and fluorescence spectroscopy, was also described. The merit figures for the suggested approach were within the idyllic range. The developed methods showed a high correlation coefficient (0.991), high sensitivity, and repeatability. Results of the fluorescence emission spectroscopy and its comparison with Mass/HPLC revealed the high reliability and performance of the recommended method as an efficient, simple, and quick procedure with reduced cost and time in the determination of acrylamide in potato chip specimens. [ABSTRACT FROM AUTHOR]

Magnetic nano-carbon core shell was applied as mixed hemimicelle magnetic solid phase extraction adsorbent to introduce a novel sample preparation method for determination of acrylamide from potato chips. Acrylamide is identified as neurotoxic, a probable human carcinogen (group 2A) compound. Effective extraction parameters such as type and amount of extracting solvent, type and amount of adsorbent, time of extraction and desorption, the effect of pH, time of ionic liquid loading on the adsorbent and stirring rate (rpm) were studied and optimized. Under optimized extraction conditions, a good linearity was observed in the concentration range of 100–1500 ng/g. Limit of detection was observed as 30 ng/g. Application of the proposed method was surveyed by analysis of some potato chips brands available in the local supermarkets. The satisfactory results with the recovery of 95.58% revealed that the proposed method could be applied in food analysis laboratories. [ABSTRACT FROM AUTHOR]

In this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75–85 °C), vacuum drying (75–85 °C, 250 mbar), and microwave drying (90 W and 180 W). The effective diffusion coefficient of chips was calculated as between 4.25 × 10−9- 4.38 × 10−8. When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying fitted in Page and Modified Page models. Total acidity, pH, salt, protein, total phenolics and antioxidant activity analyses were conducted in chips and chips doughs. In olive added chips, the highest total phenolic content was determined in the sample produced by vacuum drying method at 85 °C. Moreover, for chickpea-olive added chips, the highest total phenolic content and antioxidant activity were determined in microwave dried (180 W) samples. In haricot bean and olive added chips, antioxidant activity showed differences according to drying methods. Chickpea and haricot bean addition into chips doughs were increased the protein content in dried samples. [ABSTRACT FROM AUTHOR]

Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards healthier alternatives. The aim of this research is to evaluate the effect of vacuum impregnation and three dehydration techniques: heated air drying, freeze drying, and microwave vacuum drying of the potato snack that has been fortified with active components: calcium and vitamins C and E. Vacuum impregnation was evaluated using the response surface methodology that had a central composite experimental design with the following independent variables: vacuum pressure, vacuum stage time, and atmospheric stage time. The following were the dependent variables: fraction and volumetric deformation in the vacuum stage and at the end of the process and effective porosity. Finally, a sensorial analysis was carried out on the dehydrated potatoes. The results of the optimal vacuum impregnation process conditions were: a vacuum pressure of 77.3 kPa for 3.0 min followed by 4.0 min at atmospheric pressure. The content of calcium, vitamin C, and vitamin E in the impregnated potato were 956, 472, and 35 mg 100 g−1 dry solids, respectively. The highest retention of the active components in snacks was obtained by the combination of vacuum impregnation and the dehydration techniques in the following order: freeze drying, microwave vacuum drying, and then heated air drying. It can be concluded that the integration processes give an added value to potato snacks due to the increased content of the active components; additionally, the vacuum impregnation process together with microwave vacuum drying was the alternative that had the highest sensorial acceptability. [ABSTRACT FROM AUTHOR]

Chipping potatoes are bred for their ability to produce light-colored, defect-free chips. Chips with stem-end chip defect (SECD) have dark blemishes and are undesirable to consumers and chip processors. The heritability of SECD is not known and genetic loci linked to defect formation have not been identified. Chip processing varieties 'Wauseon' and 'Lenape' were crossed and tubers from parents and 191 progeny were evaluated over four years for chip color descriptors L*, a*, and b* and SECD score in January, March, and May. Broad sense heritability for SECD was 0.64 or greater at each sampling time. Genotype data were used to construct a 1282 cM linkage map. Nine quantitative trait loci (QTL) for SECD were detected, and seven overlapped QTL for chip color traits. The QTL identified are starting points for developing molecular markers that are used to select genotypes that produce light-colored chips and have resistance to SECD formation. [ABSTRACT FROM AUTHOR]

Lyophilized pomegranate peel nanoparticles extract (LPP-NPsE) is rich in bioactive compounds and could be applied as a natural antioxidant. This study evaluated the effect of using LPP-NPsE as an antioxidant on the oxidative stability of sunflower oil and reducing of acrylamide induction in potato chips during deep frying. LPP-NPsE was incorporated into sunflower oil (1000 mg/kg) while butylated hydroxytoluene (BHT, 200 mg/kg) and tocopherols (1000 mg/kg) were used as a positive control. Peroxide value (PV), total polar compounds (TPCs), free fatty acids (FFAs), and conjugated dienes and trienes were determined during frying to monitor oil stability. LPP-NPsE was effective and had the lowest PV, FFA, and TPC during frying. The acrylamide content was determined using HPLC coupled with a photo diode array detector. The initial value of acrylamide was low (192 mg/kg), while the highest acrylamide content was detected in control deep-fried potato chips (1674 mg/kg) after 20 frying cycles. The reduction (54%) in acrylamide content in potato chips was achieved after the addition of LPP-NPsE. LPP-NPsE could be favorably used as an antioxidant for acrylamide reduction in sunflower oil during deep frying. [ABSTRACT FROM AUTHOR]

Cold storage and processing increase the reducing sugar level in potato (Solanum tuberosum L.) which is responsible for browning and acrylamide formation that adversely affect sensory and nutrient quality of chips. Effect of α-amylase inhibitor from Withania somnifera (WSAI) treatment on the overall quality improvement of potato chips during processing was studied. WSAI treatment to potato slices at 200 ppm for 30 min was found to reduce browning (60%), residual amylase, and polyphenol oxidase activities (~ 40%) and reduce sugar level by 25%, respectively, over control. Color match analysis indicated an improvement in whiteness and brightness indices and a significant reduction in yellowness index of potato chips. The treatment proved to be superior over blanching and reduction in acrylamide generation during frying was which also observed in chips treated with it. Furthermore, our results were comparable to that of treatment with α-amylase inhibitor of Triticum aestivum and better than synthetic inhibitor, acarbose. [ABSTRACT FROM AUTHOR]

Potato cubes of cultivar Innovator were subjected to different food conservation treatments: osmotic dehydration and antioxidants (OD + A), edible coating (E), edible coating with osmotic dehydration and antioxidants (EC + OD + A), immersion in antioxidants (A) and microwave blanching (B). The quality of the products was evaluated by measuring dry matter content, colour, browning index, total phenols and antioxidant capacity and polyphenol oxidase (PPO) activity. Treatments with A resulted in a lower a* colour parameter (red to green) but increased total phenols and antioxidant activity. Those treatments with OD and A together resulted in even larger increases in total phenols and antioxidant activity and also reduced PPO to negligible activity. OD increased dry matter content in OD + A treatments. B increased the browning index (BI) and colour parameters a* and ΔE (total change). As a consequence, potato cubes treated with osmotic dehydration and antioxidants had improved quality characteristics and these treatments are appropriate for minimally processed vegetables. [ABSTRACT FROM AUTHOR]

The objective of the study was to evaluate chemical properties of potato chips fried in repeatedly used oils. Potato chips were deep-fat fried in refined coconut oil (PC: potato chips), refined soybean oil (PS), pure olive oil (PO), and vegetable shortening (PH) used up to 80 times repeatedly. Oils were extracted from PC (OC: extracted oil), PS (OS), PO (OO), and PH (OH) and analyzed for oxidative stability. The PH was higher in hexanal than the PS and PO (p < 0.05). Nonanal and 2-decenal were most detected in the PO (p < 0.05) and rarely in the PS. 2,4-Decadienal was least detected in the PC (p < 0.05). Fatty acid compositions of frying oils affected levels of nonanal, 2-decenal, and 2,4-decadienal in the potato chips during frying. Total polar compounds in the OC were lower than in the other extracted oils at the 80th repeated frying (p < 0.05). Peroxide value of the OC continuously increased during the repeated frying (p < 0.05), while those of the OO and OH little changed. Conjugated dienes, p-anisidine value, and total oxidation value of the OC were the lowest at all the repeated fryings (p < 0.05). Total polar compounds, peroxide value, and conjugated dienes of the oils extracted from potato chips did not exceed the rejection limits until 80 times repeated use of the oils. In this study, the PC might have less oxidative products, suggesting that the refined coconut oil was the most stable during the repeated frying. [ABSTRACT FROM AUTHOR]

Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient’s delivery i.e. macronutrient calcium. The present study was carried out to standardize the process for development of calcium fortified potato chips through vacuum impregnation technique and to explore the acceptability of developed product through storage study of 3 months period at ambient storage conditions (~ 250 °C, 51% RH) in LDPE (low density polyethylene) packaging. Fortification of potato chips was done at 15 mm Hg vacuum pressure with GRAS fortificant of calcium (calcium chloride, E509) using different combinations of blanching time, vacuum time, and restoration time as per Box-Behnken design of response surface methodology. optimization was done on the basis of fortified calcium content as well as hardness of the end product. Results showed optimized process conditions (calcium chloride at 1.05% level, blanching for 1.69 min, vacuum exposure for 14.99 min, and rest time of 15.80 min) can fortify potato chips at 700 mg/100 g of calcium level with acceptable sensory attributes. The standardized product was also evaluated for its structural attributes through surface electron microscopy, flavor (umami) compounds along with shelf life. The developed fortified product has 4.5 and 7.1 times higher calcium content than its control and commercial counterparts respectively. Storage studies parameters (FFA value, PV value, sensory attributes and non enzymatic browning) showed that the fortified potato chips were acceptable up to 60 days of storage at ambient condition. Thus, calcium fortification through vacuum impregnation technique for a widely acceptable potato based snacks can be helpful in changing the perception of consumers for potato based snacks from the category of ‘Junk food to Healthy food’. [ABSTRACT FROM AUTHOR]

The present study proposes an alternative analytical method for the determination of acrylamide in potato chips, using 2-naphthalenethiol as derivatization reagent followed by a HPLC separation with fluorescence detection to be used as a routine analytical procedure in the potato chip industry. The proposed method requires a relatively low-cost instrumentation compared to the mass spectrometry-based methods or other sample cleanup techniques. The optimal conditions for the derivatization process were a reaction temperature of 90 °C, reaction time of 40 min, and a concentration of 7.3 mM of 2-naphthalenethiol. The sample preparation consisted only in an aqueous extraction and a defatting step with hexane. The limit of detection obtained was 129.2 μg kg−1. The acrylamide content of nine commercial potato chip samples was found in the interval of 269.21-1405.30 μg kg−1. [ABSTRACT FROM AUTHOR]

Fruits and vegetables are major sources of antioxidants. These are substances that remove free-radical intermediates by being oxidized themselves and delay or inhibit other oxidation reactions. Recent studies make clear that an antioxidant-rich diet acts as a health protecting factor. The antioxidant that was used in this study was 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF). Two frying methods (with and without antioxidant) were used: the first one with no replenishment of oil and the second one with frequent replenishment of oil. As it was proved by the induction period, using the Rancimat method, HDMF increased the resistance against oxidation not only of the frying oils but also of the oil that was absorbed by the chips. The results were in line with those of croissants when they were baked with or without HDMF. Taste panel test confirmed those results as panelists showed a clear preference for those products that were protected against oxidation by HDMF. [ABSTRACT FROM AUTHOR]

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores. [ABSTRACT FROM AUTHOR]

New cultivars 'Alpine Russet', 'Dakota Trailblazer' and 'Ivory Crisp' have lower tuber reducing sugars and acrylamide-forming potential. Adoption of new cultivars by growers requires information about their responses to agronomic factors such as nitrogen (N) fertilizer. The objective of this study was to determine the effect of N rate on yield and quality of new cultivars relative to conventional cultivars 'Russet Burbank' and 'Snowden'. The experiment was conducted over two years as a randomized complete block design replicated four times with five N rates and five cultivars. The new cultivars had comparable or higher marketable yields, and a higher percentage of large tubers (greater than170 g) than the standard cultivars. Total and marketable yields responded quadratically to N and optimized at 231 kg ha in 2011 and 319 kg ha in 2012 for all cultivars. 'Dakota Trailblazer' had high hollow heart incidence (greater than 10% at N rates above 125 kg ha), and excessively high specific gravity, making it undesirable for processing but with potential to be a parent in a breeding program. 'Alpine Russet' and 'Ivory Crisp' had specific gravity suitable for commercial processing, and low hollow heart incidence at all N rates. Critical petiole nitrate-N concentrations 50 and 70 days after planting for all cultivars were greater in 2012 than in 2011, suggesting that interpretation of critical values can be affected by growing conditions. [ABSTRACT FROM AUTHOR]

Consumers like fried snacks, and taste, color, and texture are key aspects in their preference. However, during frying of foods some toxic compounds, such as furan and acrylamide, are produced. The objective of this work was to mitigate furan and acrylamide formation in potato chips, without affecting their main quality attributes, by using vacuum frying. To accomplish this purpose, potato slices were fried at atmospheric ( P 29.92 inHg) and vacuum conditions ( P 3.00 inHg), using equivalent thermal driving forces ( T − T = 50, 60, or 70 °C). Furan and acrylamide concentration, oil content, and texture of both atmospheric and vacuum-fried samples were determined. Vacuum-fried potato chips showed reductions of about 81, 58, and 28% of furan, acrylamide, and oil content, respectively, when compared to their atmospheric counterparts. Additionally, the texture was not affected ( p > 0.05) by changes in the pressure during frying. Results clearly showed that vacuum frying is an effective technology for furan and acrylamide mitigation in potato chips, since it reduces the content of both contaminants and preserves the quality attributes of fried snacks. [ABSTRACT FROM AUTHOR]

An approach has been developed to screen a large number of potato clones for cold induced sweetening (CIS) resistance in breeding programs. Two key enzymes responsible for reducing sugar accumulation during cold storage were identified. Clones with the A-II isozymes of UDP-glucose pyrophosphorylase coupled with low activity of vacuolar acid invertase enzyme had increased resistance to CIS by forming less suc, which is subsequently hydrolyzed to the undesirable reducing sugars, glc and fru. Six named cultivars and 192 genetically diverse clones from various breeding programs in USA were analyzed over two years for the two key enzymes and sugar concentration in cold stored tubers. The predictability for CIS resistance during cold storage was 94% both years. Clones classified as class A accumulated low concentration of reducing sugar glc during cold storage. It is suggested that these two predictor enzymes can be used for screening parents and selections in potato breeding program. [ABSTRACT FROM AUTHOR]

Cultivated potato ( Solanum tuberosum L.) is a highly heterozygous autotetraploid crop species, and this creates challenges for traditional line development and molecular breeding. Recent availability of a single-nucleotide polymorphism (SNP) array with 8303 features and software packages for linkage and association mapping in autotetraploid species present new opportunities for the identification of genomic regions that contribute to high-value traits in cultivated potato. A biparental tetraploid potato population was evaluated across three field seasons and storage trials in order to identify quantitative trait loci (QTL) for multiple tuber traits including fried chip color after 5.5-7.2 °C storage. Tetra-allelic dosage information was used to construct a genetic linkage map that covered 1041 cM and contained 2095 SNP markers with a median marker interval of 0.4 cM. A total of 41 QTL were identified for flower color, tuber yield, tuber number per plant, tuber weight, tuber size, and chip color after various storage regimes. Moderate effect QTL for chip color at 3 months were identified that co-localized with candidate genes vacuolar invertase ( VInv), invertase inhibitor ( INH2), and apoplastic invertase ( Inv -b). A separate QTL for chip color after 6 months of storage was identified in the short arm of chromosome 2, and this locus may contribute to variation in senescent sweetening resistance. QTL for tuber weight, length, and width co-localized with a known QTL for plant maturity on chromosome 5. Genome-wide association mapping using a polyploid model detected the tuber size QTL and identified a number of candidate SNPs, but was unable to detect markers significantly associated with chip color. [ABSTRACT FROM AUTHOR]

Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The present study was planned to fortifiy potato chips with calcium (Calcium lactate) and zinc (Zinc sulphate) using vacuum impregnation technique. At about 70-80 mm Hg vacuum pressure, maximum level of impregnation of both the minerals was achieved. Results showed that after optimization, calcium lactate at 4.81%, zinc sulphate at 0.72%, and vacuum of 33.53 mm Hg with restoration period of 19.52 min can fortify potato chips that can fulfil 10 and 21% need of calcium and zinc, respectively of targeted group (age 4-17 years). The present research work has shown that through this technique, fortification can be done in potato chips which are generally considered as a poor source of minerals. Further to make potato chips more fit to health conscious consumers, rather frying microwaving was done to develop mineral fortified low fat potato chips. [ABSTRACT FROM AUTHOR]

Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary restraint category. Therefore, an attempt was made to process potato chips through microwave processing without incorporation of any oil in potato chips. Microwave processing of potato chips was done using microwave power varying from 180 to 600 W using constant sample size. Among eleven different drying models, Parabolic model was found to be the best fit through non-linear regression analysis to illustrate drying kinetics of potato chips. The structural, textural and colour attributes of microwaved potato chips were similar to commercial fried potato chips. It was found that at 600 W after 2.5-3.0 min of processing, potato chips gained the fracturability and crispiness index as that of commercial fried chips. Microwave processing was found suitable for processing of potato chips with low fat content (~3.09 vs 35.5 % in commercial preparation) and with acceptable sensory scores (≥7.6 on 9.0 point on hedonic scale vs 8.0 of control preparation). [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate an analytical procedure for the determination of acrylamide in different starchy foods such as potato chips and grilled asparagus. The method is based on high-performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS). A solid-liquid extraction procedure, using water as extraction solvent, has been developed followed by a cleanup procedure based on solid-phase extraction (SPE) or dispersive solid-phase extraction (d-SPE). Polymeric cartridges (Oasis HLB) and aluminum oxide (AlO) were used for potato and asparagus matrices, respectively. The optimized procedures were validated, and limits of detection and quantitation were 4 and 12 μg/kg for potato chips and 2 and 5 μg/kg for grilled asparagus, respectively. Recoveries were evaluated, and good values were obtained, ranging from 90 to 117 % for potato chips and from 90 to 116 % for grilled asparagus. The method was applied to real samples, and concentrations ranged from 105 to 860 μg/kg in potato chips, whereas higher values were detected in grilled asparagus (from 292 to 1469 μg/kg). Furthermore, single-stage Orbitrap high-resolution mass spectrometry has been used for the putative identification of acrylamide- N-acetyl- S-(2-carbamoylethyl)- l-cysteine (AAMA) in urine. [ABSTRACT FROM AUTHOR]

During frying process, whether and how moisture content in materials affects oil absorption remain unclear. Herein, we provided direct evidence suggesting that although the initial moisture content had no significant effect either on the final oil content or oil fraction, the moisture content did greatly affect the rate of oil absorption. We analyzed the total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil (PSO), and oil distribution during frying process in once-fried and twice-fried potato chips, and found that SO fraction was lowest (about 0.90-1.66 %) among three different fractions of TO, while PSO was the dominant section (about 50 %) for TO. Surprisingly, there were no significant difference among the final TO, SO, STO, and PSO for two kinds potato chips ( P > 0.05), a finding suggesting that the initial moisture content itself might have no effect on oil absorption. Compared with once-fried potato chips, twice-fried chips much quicker (around sevenfold) reached equilibrium at 180 °C, which might be attributed to no inner resistance of water evaporation in twice-fried potato chips. More importantly, our confocal laser scanning microscopy (CLSM) inspection established that oil of twice-fried chips entered the core faster than once-fried chips. Oil followed the cell shapes and located in cell walls and inside the intercellular spaces for both samples. Taken together, this study provided compelling new data to clarify the relationship between the initial moisture content and oil absorption during frying process, and laid the groundwork for introducing a pre-drying strategy to frying process in food industry. [ABSTRACT FROM AUTHOR]

Fatty acid esters of 3-monochloropropane-1,2-diol (3-MCPDE) as well as 2,3-epoxy-1-propanol (glycidol, GE) can occur as undesirable foodborne toxicants in fats/oils and related products. Because of their significant toxicity, it is a worldwide aim to minimize levels of 3-MCPDE and GE, and several research programmes are currently trying to gain further understanding of their formation. Here we report on the non-formation of 3-MCPDE and GE during the deep frying of potato crisps in large-scale industrial production using high-oleic sunflower oils (HOSO). Samples of potato crisps and corresponding frying oils were taken in nine series at several frying time points and subsequently analysed by GC-MS. The analysed samples (crisps and frying oils) showed very low levels of both contaminants varying between 0.10 and 0.85 mg/kg fat for 3-MCPDE and between 0.09 (LOQ) and 0.91 mg/kg fat for GE. The results indicate no significant change of either 3-MCPDE or GE levels during frying. Thus, the endogenous formation of 3-MCPDE and GE during frying of potato crisps using HOSO and typical large-scale conditions can be excluded. [ABSTRACT FROM AUTHOR]

It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease the amount of L-Asn in potatoes using L-asparaginase, effective treatment conditions of sliced potatoes with the enzyme have been investigated. By treating sliced potatoes with Bacillus subtilis L-asparaginase II (BAsnase; 4 U/g potato), appriximately 40 % of L-Asn in the sliced potatoes was converted into L-aspartic acid (L-Asp). To make this enzyme more effective, prior to enzymatic treatment, sliced potatoes were freeze-thawed, dried at 90 °C for 20 min, and vacuum treated for 10 min under decompressed condition, resulting in the hydrolysis of approximately 90 % of L-Asn to L-Asp. The acrylamide content of BAsnase-treated fried potato chips decreased to below 20 % of that of BAsnase-untreated fried potato chips. Treatment conditions examined in this study were found to be effective to suppress the formation of acrylamide in fried potato chips. [ABSTRACT FROM AUTHOR]

Zebra chip (ZC), a new and economically important disease of potato in the United States, Mexico, Central America, and New Zealand, is caused by the bacterium ' Candidatus Liberibacter solanacearum', transmitted to potato by the potato psyllid, Bactericera cockerelli. The disease has caused millions of dollars in losses to the potato industry. Whole crops have been rejected because of ZC, occasionally leading to abandonment of entire fields. Plant growth and yield are severely affected by the disease. Chips or fries processed from ZC-infected tubers exhibit dark stripes that become markedly more visible with frying, and hence are commercially unacceptable. Additionally, the disease causes serious losses to the fresh market, tablestock and export potato industry. ZC-infected tubers generally do not sprout and if they do, produce hair sprouts, weak, or short-lived plants. Furthermore, there are indications that ZC symptoms might develop in tubers during storage. All commercial potato cultivars are susceptible to ZC, thus management tactics targeted against the potato psyllid are currently the only means to effectively manage the disease. An overview of ZC history, geographic distribution, biology, epidemiology, and management are discussed. [ABSTRACT FROM AUTHOR]

One of the most serious tuber quality concerns of US chip potato growers is stem-end chip defect, which is defined as a localized post-fry discoloration in and adjacent to the vasculature on the stem end portion of potato chips. The severity and incidence of stem-end chip defect vary with growing location and variety, but quantitative data describing this are not available. A multi-year and location study was conducted to evaluate chipping potato varieties for tolerance to stem-end chip defect formation and to quantify defect severity and incidence regionally and temporally. It was observed that higher night temperature in July and August compared to the regional 30-year history was consistently associated with higher SECD severity. Average SECD severity was linearly correlated with incidence of chips having severe SECD. Chip color and tuber stem-end glucose content were significantly correlated with average SECD score across all treatments. Multiple tuber samplings from early growing season to mid post-harvest storage demonstrated that some varieties, such as Nicolet and Pike, had fewer stem-end chip defects than other varieties across years and locations. Stem-end chip defect was rarely observed prior to harvest, but was apparent at the time of harvest on multiple varieties depending on the year and location. Tuber stem-end sucrose and glucose prior to harvest were not indicators of defect development at harvest and out of storage, but pre-harvest chip color was significantly correlated with defect severity 10 weeks after preconditioning was finished. [ABSTRACT FROM AUTHOR]

Potato chips are the most popular snack foods consumed in Western countries. Potato chips contain beneficial bioactive compounds such as resistant starch, polyphenols etc. along with naturally occurring glycoalkaloids (GA) and processing induced acrylamide (AL). Information on the effect of genotype and storage on both GA and AL are limited. In this study the effect of cultivar and storage on both GA and AL content in potato chips was evaluated using four potato cultivars. In addition, reducing sugars and sensory attributes were measured in response to storage time and cultivar. Potato chips made from fresh and stored tubers were analyzed for total GA and AL using High Performance Liquid Chromatography and Ultra Performance Liquid Chromatography, respectively. Raw potatoes were analyzed for reducing sugars using a spectrophotometer. Sensory attributes of potato chips were assessed using 114 untrained panelists. The effect of storage on GA and AL content is cultivar dependent. Purple-fleshed cultivars were more susceptible to storage induced increase in AL content. Storage of potatoes at low temperature (4 °C) resulted in a significant increase in GA, AL and reducing sugar content after 90 days. Positive correlations were observed for the overall acceptability, texture, taste, ranking and GA/AL content, emphasizing the positive role of GA/AL on sensory qualities. These results indicate that an increase in GA and AL content with storage is dependent on cultivar. Thus, it is critical to select cultivars and optimize the storage conditions to lower GA/AL content in the potato chips, while retaining the sensory attributes and health-benefiting compounds. [ABSTRACT FROM AUTHOR]