Location: Vegetable Crops Research Unit
Title: Reducing the acrylamide content of processed potato products through germplasm improvement: opportunities, challenges and progress Author
Submitted to: Annals of Applied Biology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 13, 2013
Publication Date: N/A
Interpretive Summary: Many cooked potato products, including French fries, hash browns and potato chips contain trace amount of acrylamide. This compound is formed during cooking and health safety concerns have been raised about acrylamide consumption. The US potato industry and researchers nationwide are addressing these concerns, in part, by developing and evaluating new potato varieties that are more likely to produce cooked products with less acrylamide than standard varieties. Decreasng the abundance of acrylamide precursors in potatoes is likely to have the largest near term impact in this regard. To be a commercial success, however, new varieties must have high yields, meet the needs of food processors, and produce products with the taste, color and texture that consumers desire. This review highlights opportunities, challenges and progress made in efforts to decrease acrylamide in US processed potato products and to develop superior varieties for the US marketplace.
Technical Abstract: Processed potato products, including french fries and potato chips, make a substantial contribution to total dietary acrylamide. Health safety concerns raised by acrylamide in food increase financial risks to the potato industry and have encouraged industry to take a proactive response toward acrylamide mitigation. One component of a complete acrylamide mitigation portfolio is the deployment of new cultivars with low acrylamide-forming potential. This can be achieved most easily by lowering tuber contents of reducing sugars and asparagine either though conventional breeding or though biotechnology. To have an impact, new varieties must have exceptional agronomic performance and must produce finished products that meet requirements for consumer attributes including color, texture and taste. This review highlights opportunities, challenges and progress made in efforts to decrease acrylamide in US processed potato products.