Document Detail


Engineering and biotechnological aspects for the manufacturing of high quality fried potato products.
MedLine Citation:
PMID:  16892269     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Fried potato products have become very popular foods over the last decades. High quality standards have been established for these products by the food industry including uniform brown color and crispness. During frying, Maillard reactions takes place which contribute to color and taste development in these products. However, safety aspects are also influenced by these reactions, e.g., acrylamide formation. Maintaining high safety standards as well as the expected quality requires systematic research based on an integrated approach including all relevant variables, e.g., raw material properties, processing conditions and equipment concepts. Selected results of these investigations are presented and discussed, regarding influence of composition, e.g., precursor levels for Maillard reactions, treatment of raw materials and addition of reactants to frying fat. It has been demonstrated that a combined treatment of the potato sticks by coating of product surfaces and partial pre-drying can be successfully applied to produce well-browned French fries with lower acrylamide contents. Reductions up to 75% could be reached compared to samples without treatment. Furthermore, addition of a water/oil emulsion containing glutamine in the aqueous phase has been shown to influence Maillard reactions at the product surface, resulting in lower acrylamide contents at the same state of browning.
Authors:
Ernst H Reimerdes; Knut Franke
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Technical Report    
Journal Detail:
Title:  Biotechnology journal     Volume:  1     ISSN:  1860-6768     ISO Abbreviation:  Biotechnol J     Publication Date:  2006 Apr 
Date Detail:
Created Date:  2006-08-07     Completed Date:  2006-10-24     Revised Date:  2007-06-12    
Medline Journal Info:
Nlm Unique ID:  101265833     Medline TA:  Biotechnol J     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  413-9     Citation Subset:  IM    
Affiliation:
German Institute of Food Technology, Quakenbrück, Germany.
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MeSH Terms
Descriptor/Qualifier:
Biomedical Engineering / methods*
Biotechnology / methods*
Color
Cookery / methods*
Food*
Food Handling / methods*
Food Technology / methods*
Food-Processing Industry / methods
Maillard Reaction
Quality Control
Solanum tuberosum / chemistry*
Taste

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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