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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.

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In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into… Click to show full abstract

In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systematically increased from 0 to 1.4% to observe the effect of this reducing disaccharide on acrylamide formation. A mathematical model, incorporating glucose, fructose and maltose and based on known Maillard reaction pathways, was developed which showed that acrylamide formation from maltose only contributed <10% to the total acrylamide. An additional kinetic model allowed for the formation of acrylamide directly from sugar-asparagine glycoconjugates. This model suggested that under these conditions, it is unlikely that acrylamide is formed directly from the maltose-asparagine conjugate.

Keywords: finish frying; frying french; acrylamide formation; formation; french fries; kinetic modelling

Journal Title: Food chemistry
Year Published: 2019

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