Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

Yoshihiro CHUDA; Hiroshi ONO; Hiroshi YADA; Akiko OHARA-TAKADA; Chie MATSUURA-ENDO; Motoyuki MORI

doi:10.1271/bbb.67.1188

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Food & Nutrition Science Communication

Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

Yoshihiro CHUDA, Hiroshi ONO, Hiroshi YADA, Akiko OHARA-TAKADA, Chie MATSUURA-ENDO, Motoyuki MORI

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Keywords: acrylamide, potato chips, potato tuber, storage, reducing sugar

JOURNAL FREE ACCESS

2003 Volume 67 Issue 5 Pages 1188-1190

DOI https://doi.org/10.1271/bbb.67.1188

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Abstract

Acrylamide in potato chips made from tubers stored at 2 or 20°C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.

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