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The study of heavy metals in the human diet is important due to their dual effects as either essential or toxic to the human body. In this study, we determined the concentration of selected heavy metals in common potato and corn chips brands in Iraq markets. Ten common brands were selected and analyzed for their concentrations of the studied heavy metals by ICP-MS. The results shown that the average heavy metals level in potato and corn chips in (mg kg-1±SD) were 2.68±0.67 and 2.96±3.00 for Mn, 4.64±1.99 and 5.82±5.45 for Fe, 0.29±0.33 and 1.36±0.95 for Cu and 2.84±1.26 and 6.26±1.67 for Zn respectively. Corn chips were found to contain higher heavy metals than potato chips. The daily consumption of heavy metals from potato and corn chips (20 g daily intake) is lower than the recommended level set by the World Health Organization and Food and Agriculture Organization. Also, Daily intake of these metals is lower than the oral suggested amount and the upper tolerable daily intake set by the US. The contamination risk for the Iraqi population especially children from heavy metals exposure by this study performs to be non-significant, emphasizing the need to conduct more studies and confirm examining of heavy metals in foodstuffs especially chips brands.

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]

Golden cyst nematodes have threatened the cultivation of ‘Toyoshiro’, a major potato variety used for chip processing in Japan. Common scab is a soilborne disease that occurs in potato fields worldwide. To solve these problems, we crossed two US varieties and selected a clone that showed a slightly higher marketable yield and a significantly higher yield rate, compared with ‘Toyoshiro’, and had good chip processing quality, extreme resistance to cyst nematodes, and moderately high resistance to common scab. This clone was named ‘Poroshiri’; it is the first variety released from the Calbee Potato breeding program. [ABSTRACT FROM AUTHOR]

The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was tPEF = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 °C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change ΔE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 μg/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure. [ABSTRACT FROM AUTHOR]

Several antioxidant food additives are added to oils, soups, sauces, chewing gum, potato chips, and so on. One of them is octyl gallate. The purpose of this study was to evaluate the potential genotoxicity of octyl gallate in human lymphocytes, using in vitro chromosomal abnormalities (CA), sister chromatid exchange (SCE), cytokinesis block micronucleus cytome (CBMN-Cyt), micronucleus-FISH (MN-FISH), and comet tests. Different concentrations (0.031, 0.063, 0.125, 0.25, and 0.50 μg/ml) of octyl gallate were used. A negative (distilled water), a positive (0.20 μg/ml Mitomycin-C), and a solvent control (8.77 μl/ml ethanol) were also applied for each treatment. Octyl gallate did not cause changes in chromosomal abnormalities, micronucleus, nuclear bud (NBUD), and nucleoplasmic bridge (NPB) frequency. Similarly, there was no significant difference in DNA damage (comet assay), percentage of centromere positive and negative cells (MN-FISH test) compared to the solvent control. Moreover, octyl gallate did not affect replication and nuclear division index. On the other hand, it significantly increased the SCE/cell ratio in three highest concentrations compared to solvent control at 24 h treatment. Similarly, at 48 h treatment, the frequency of SCE raised significantly compared to solvent controls at all the concentrations (except 0.031 μg/ml). An important reduction was detected in mitotic index values in the highest concentration at 24 h treatment and almost all concentrations (except 0.031 and 0.063 µg/ml) at 48 h treatment. The results obtained suggest that octyl gallate has no important genotoxicological action on human peripheral lymphocytes at the concentrations applied in this study. [ABSTRACT FROM AUTHOR]

In this communication, a combination of heat and mass transfer model was developed using finite element (FE) model to explain the drying performance of the hybrid greenhouse dryer for potato chips. The hybrid greenhouse dryer is integrated with a single‐pass solar air heater (SAH). A partial differential equation for a combined set of heat and mass transfer was numerically solved by the FE method. In order to see the spatial moisture distribution within the potato sample, a 3‐dimensional FE model was created, and moisture removal takes place from the surface during drying of the products. Lagrange triangle FEs of extremely small size and second‐order geometry shape were employed for meshing the geometry of model. Time‐dependent study was express the fluctuation in time interval of 0–5 h. The developed model showed the maximum crop and ground temperature are 67.1 and 79.1°C, respectively. Moisture ratio in dry basis is reduced from 1 to 0.005 in 03 h and remains constant at 0.005. Thus, average moisture ratio in dry basis was found as 0.18902. Drying efficiency for the hybrid greenhouse dryer found to be 20.52%, whereas thermal efficiency for SAH was found 54.53%. Relative humidity inside the drying chamber found to be 26.50% in hybrid greenhouse dryer. The predicted versus the experimental results observed that hybrid greenhouse dryer having moderate inside temperature is suitable for crop drying as well as ith sustaining the environmental balance, hybrid greenhouse proves to be most effective. [ABSTRACT FROM AUTHOR]

Diacylglycerol (DAG) is commonly known as one of the precursors for the 3-monochloro-1,2- propanediol esters (3-MCPDE) and glycidyl esters (GE) formation. However, due to its health-promoting effects, its potential as alternative frying medium was examined. This study aimed to assess the frying performance of soybean oil-based diacylglycerol oil (DO) and its oil blends with palm olein (PO), in comparison with PO. Four different oil types (DO, PO, OB I (DO:PO, 1:1, w/w) and OB II (DO:PO, 1:2, w/ w)) were used to fry potato chips for five consecutive days at 180°C. The formation of oxidation compounds, acylglycerol composition, 3-MCPDE and GE changes throughout the frying study were investigated. Both OB I and OB II exhibited lower oxidation compounds' formation rates than PO. Besides, significant (p < 0.05) reductions of 3-MCPDE and increments of GE levels were observed in all frying systems throughout the frying study. After 25 frying cycles, the 3-MCPDE levels in all frying oils were below 0.13 mg/kg, while the GE levels ranged from 1.51 mg/kg to 1.89 mg/kg. Despite the poorer oxidative stability of DO, its 3-MCPDE and GE levels were much lower compared to PO. In comparison to DO, the 3-MCPDE degradation and GE formation rates were enhanced and reduced, respectively with the blending of PO and DO. This study showed the potential of DO:PO oil blend in deep-fat frying application. With appropriate blending ratio of DO and PO, an alternative frying medium with enhanced nutritional value and oxidative stability could be developed. [ABSTRACT FROM AUTHOR]

Vacuum frying, a new technology involving an alternative to the conventional process, reduces the fat content and preserves the sensory characteristics of a fried snack. The success of any new product in the market depends on consumer interest and perception. In this context, the objective of the work was to analyse the consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes. A sample of 1 070 respondents answered an online survey. Correspondence analysis was applied to visualize the relationship among the categories and the willingness to buy and try the vacuum-fried snack. The results revealed that potato chips were the most frequently consumed commercial vegetable fried snack. Participants associated aspects related to cooking and unfamiliarity with vacuum frying. Likewise, appearance, sensory and nutritional characteristics were the main aspects that the participants would consider at buying and trying the product. The acceptability of the snack's colour fried under vacuum indicated no significant differences with that fried at atmospheric pressure. It is recommended that the food industry expand the offer of snacks and develop strategies for introducing the products in the market according to consumer expectations. [ABSTRACT FROM AUTHOR]

The goal of this study was to examine the effect of adding potato chips waste, which is a by-product of the potato processing industry, on silage quality, as an easily soluble carbohydrate source, to the alfalfa (Medicago sativa L.) plant, which has a high buffering capacity and is therefore difficult to ensilage. In the study, alfalfa (Medicago sativa) harvested at the 10% flowering point was used as the plant material. Trial groups of silages prepared by adding potato chips waste to alfalfa at the rates of 0% (control), 0.5%, 1% and 2% by wet weight were formed. After the 60-day fermentation period was complete, the silages were opened, and the nutritional compositions and fermentation products were identified. When silages made with various amounts of chips were analyzed, variations between the groups in terms of dry matter (DM), crude ash (CA), acid detergent finer (ADF), and neutral detergent fiber (NDF) content of the silages that were generated by the research were statistically significant. The differences between the silage groups were discovered to be statistically significant, despite the fact that they were not significant in terms of CP content. In the study, reductions were seen as a result of the addition of chips in comparison to the control group when the pH, ammonia nitrogen (NH3-N), carbon dioxide (CO2) production, and total yeast mold values of the fermentation properties of the silages were studied. With the addition of 1% chips, an increase in the silages' total lactic acid bacteria (LAB) levels was seen. As a result, when all the parameters were examined, it was determined that the silages prepared by adding 1% chips waste had positive effects on silage fermentation. [ABSTRACT FROM AUTHOR]

Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods. Consideration was given to reducing acrylamide levels by reducing Maillard reaction products. However, the production of potato chips creates acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for l-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker's yeast and green tea powder (0.5 g/kg distilled water) to reduce acrylamide production in potato chips and evaluate the products on some new indicators, such as asparagine reduction (%), acrylamide reduction (%), Asparagine / Acrylamide ratio (AAR) and Asparagine content (mg/kg). The highest acrylamide concentrations were reduced from 1346.0 ± 7.9 mg/kg in the blank sample (control) to 285.7 ± 3.2 and 325.3 ± 10.5 mg/kg in the baker's yeast sample (CT4) and green tea sample (CT5) treated sample, respectively. The potato chips treated with 0.5 g/kg l-asparaginase (CT1) reduced the acrylamide level by approximately 70.65±0.31%, while the CT4 samples showed 78.77±0.21% and asparagine contents of 116.0 ± 5.3 mg/kg and 195.0 ± 5.0 mg/kg, respectively.The results showed that some enzymes, baker's yeast and green tea powder could control the formation of acrylamide, which was formed during the processing of potato chips, allowing the food industry to produce low acrylamide foods from high starch food products such as potatoes. It has the ability to be used as a functional food, as well as to protect the human body of school-age children and adolescents from absorbing 70–80% of their daily acrylamide intake without these treatments.

Significance. Potato products seem to be gaining popularity in Russia, especially potato chips and french fries. The processing of potato into food products reduces storage losses and the amount of transportation needed and allows the nutritional potential of potato to be harnessed fully. However, only a minor part of all produced potato is processed in Primorsky kray by small-scale enterprises. The lack of high quality raw material is the main reason for that. The research aim was to evaluate potato varieties from our collection nursery for the traits that determine potato suitability for the production of potato chips and french fries.Materials and methods. The research was carried out in the experimental fields of the Department of potato breeding and horticulture, FSBIS “Federal Scientific Center of Agricultural Biotechnology of the Far East named after A.K. Chaiki”, in 2019-2021. One hundred and eighty potato hybrids of various origin and from different maturity groups were used as the research object. The evaluation was conducted according to the guidelines on the assessment of potato varieties for their suitability for processing and storage with a few additions.Results. The conditions in 2019 were the most favorable for yield formation in medium-early (32.3 t/ha), mid-season (31.9 t/ha) and medium-late (33.1 t/ha) varieties. Early varieties were observed to have the highest mean yield in 2021 (34.0 t/ha). Biochemical parameters (the dry matter content) and the content of reducing sugars were optimal (22-24 % and less than 0.26 %, respectively) in varieties Vektar, Zhuravinka, Darnitsa, Pamyati Rogacheva, Lady Rosetta, VR 808. The morphological parameters (the shape of tubers, the quantity and depth of potato eyes) of varieties Severnyi, Bryanskii delikates, Danaya, Kurazh, Sante, Dubrava, Nayada made them the most suitable for the production of potato chips. Varieties Kolette, Narka, Innovator, Vdokhnovenie were determined to be the most suitable for processing into french fries. Based on the complex of morphological and biochemical parameters, 29 potato varieties were selected for the production of potato chips and 26 varieties were approved for the production of french fries. The degree of suitability varied from 6.4 to 8 points. Under the conditions of Primorsky kray, varieties Sante, Tanai, Nayada. Alyaska, Krasa Meshchery, Kazachok generate the most interest for the production of potato chips. Varieties Liga, Vesna Belaya, Udacha, Utenok, Charodei, Ocharovanie, Rikarda appear to be the most suitable for processing into french fries. These varieties have a high degree of suitability after harvest and good yield.