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Advances in Potato Chemistry
and Technology
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Advances in Potato Chemistry
and Technology
Second Edition
Editors
Jaspreet Singh
Lovedeep Kaur
Riddet Institute and Massey Institute of Food Science and
Technology, Massey University, Palmerston North, New Zealand
5. Conclusions�����������������������������������������������������������������������������������������������������������498
References������������������������������������������������������������������������������������������������������������������498
Chapter 17: Mechanisms of Oil Uptake in French Fries��������������������������������������503
Anna Patsioura, Jean-Michaël Vauvre, Régis Kesteloot, Paul Smith, Gilles Trystram
and Olivier Vitrac
1. Introduction�����������������������������������������������������������������������������������������������������������503
2. Physics of Cooling and Oil Uptake During Cooling��������������������������������������������505
2.1 Oil Uptake is a Problem of Pressure������������������������������������������������������������������� 505
2.2 Variations in Total Pressure During Frying and Postfrying Cooling������������������ 506
2.3 Oil Transport Resulting from Pressure Gradient������������������������������������������������ 508
3. Typology of Defects Provoking Oil Uptake���������������������������������������������������������512
3.1 Natural Defects in Cellular Tissues��������������������������������������������������������������������� 512
3.2 Distribution of Cell Defects’ Radii and Typical Oil Impregnation Profiles�������� 513
3.3 Summary of Defects Creating Pathways to Oil Percolation������������������������������� 513
4. Multiscale Modeling of Oil Uptake����������������������������������������������������������������������514
4.1 Air Transport Mechanisms on the Cellular Scale����������������������������������������������� 515
4.2 Experimental Penetration Kinetics��������������������������������������������������������������������� 515
4.3 Extensions of the Proposed KMC Approach������������������������������������������������������ 518
5. Deviations to Generally Accepted Oil Uptake Mechanisms���������������������������������518
5.1 Experimental Setup��������������������������������������������������������������������������������������������� 518
5.2 Typical Results with t0 = 0 and t1 = 1 min������������������������������������������������������������� 519
5.3 Generalization for t0 > 0 and t1 = 1 min���������������������������������������������������������������� 520
6. Conclusions�����������������������������������������������������������������������������������������������������������522
Acknowledgment�������������������������������������������������������������������������������������������������������523
References������������������������������������������������������������������������������������������������������������������523
Chapter 18: Acrylamide in Potato Products������������������������������������������������������527
Bruno De Meulenaer, Raquel Medeiros and Frédéric Mestdagh
1. Introduction�����������������������������������������������������������������������������������������������������������527
1.1 Pathways for Acrylamide Formation������������������������������������������������������������������ 527
1.2 Occurrence of Acrylamide in Foods and Dietary Exposure Assessment������������ 530
1.3 Health Risks and Risk Assessment��������������������������������������������������������������������� 532
2. Aspects Affecting Acrylamide Formation in Fried Potato Products
and Possible Mitigation Strategies������������������������������������������������������������������������533
2.1 Potato Cultivar���������������������������������������������������������������������������������������������������� 534
2.2 Soil Properties and Fertilization�������������������������������������������������������������������������� 535
2.3 Climatological Conditions and Maturity of the Tuber���������������������������������������� 536
2.4 Potato Storage����������������������������������������������������������������������������������������������������� 536
2.5 Quality Control of Incoming Potatoes���������������������������������������������������������������� 537
2.6 Cutting����������������������������������������������������������������������������������������������������������������� 538
2.7 Blanching Process����������������������������������������������������������������������������������������������� 538
2.8 Use of Additives or Processing Aids������������������������������������������������������������������� 539
2.9 Drying����������������������������������������������������������������������������������������������������������������� 546
2.10 Frying������������������������������������������������������������������������������������������������������������������ 546
Contents xiii
List of Contributors
María Dolores Álvarez Torres Department of Characterization, Quality, and Safety, Institute of Food
Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
Silvia Arazuri Department of Agricultural Projects and Engineering, Universidad Pública de Navarra,
Pamplona, Navarra, Spain
Cristina Barsan Université de Toulouse, INP-ENSA Toulouse, Génomique et Biotechnologie des
Fruits, Castanet-Tolosan, France; INRA, Génomique et Biotechnologie des Fruits, Chemin de Borde
Rouge, Castanet-Tolosan, France; Led Academy, Toulon, France
Eric Bertoft Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
Andreas Blennow Department of Plant and Environmental Sciences, University of Copenhagen,
Frederiksberg C, Denmark
Vaiva Bražinskienė Faculty of Business and Technologies, Utena University of Applied Sciences,
Utena, Lithuania
Fanny Buffetto INRA, UR1268 Biopolymères, Interactions et Assemblages, Nantes, France
Mary E. Camire School of Food and Agriculture, University of Maine, Orono, ME, USA
Isabelle Capron INRA, UR1268 Biopolymères, Interactions et Assemblages, Nantes, France
Marie-Christine Ralet INRA, UR1268 Biopolymères, Interactions et Assemblages, Nantes, France
Rosana Colussi Riddet Institute and Massey Institute of Food Science and Technology, Massey
University, Palmerston North, New Zealand; Departamento de Ciência e Tecnologia Agroindustrial,
Universidade Federal de Pelotas, Pelotas, Brazil
Virginia Corrigan The New Zealand Institute for Plant & Food Research Ltd, Palmerston North, New
Zealand
Pablo Cortés Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica
de Chile, Santiago, Chile
Stef de Haan International Center for Tropical Agriculture (CIAT), Tu Liem, Hanoi, Vietnam
Bruno De Meulenaer NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty
of Bioscience Engineering, Ghent University, Ghent, Belgium
Mendel Friedman United States Department of Agriculture, Agricultural Research Service, Western
Regional Research Center, Albany, CA, USA
Kristina Gaivelytė Department of Pharmacognosy, Lithuanian University of Health Science, Kaunas,
Lithuania
Fabienne Guillon INRA, UR1268 Biopolymères, Interactions et Assemblages, Nantes, France
Hanjo Hellmann School of Biological Sciences, Washington State University, Pullman, WA, USA
xvii
xviii List of Contributors
Carmen Jarén Department of Agricultural Projects and Engineering, Universidad Pública de Navarra,
Pamplona, Navarra, Spain
Lachman Jaromír Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources,
Czech University of Life Sciences, Prague, Czech Republic
Salwa Karboune Department of Food Science and Agricultural Chemistry, McGill University,
Ste-Anne de Bellevue, Quebec, Canada
Hamouz Karel Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources,
Czech University of Life Sciences, Prague, Czech Republic
Lovedeep Kaur Riddet Institute and Massey Institute of Food Science and Technology, Massey
University, Palmerston North, New Zealand
Régis Kesteloot Régis Kesteloot Conseil, Lambersart, France
Carol E. Levin United States Department of Agriculture, Agricultural Research Service, Western
Regional Research Center, Albany, CA, USA
Ainara López Department of Agricultural Projects and Engineering, Universidad Pública de Navarra,
Pamplona, Navarra, Spain
María Salomé Mariotti Department of Chemical Engineering and Bioprocesses, Pontificia Universidad
Católica de Chile, Santiago, Chile
Orsák Matyáš Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech
University of Life Sciences, Prague, Czech Republic
Owen J. McCarthy Massey Institute of Food Science and Technology, Massey University, Palmerston
North, New Zealand
Marian McKenzie The New Zealand Institute for Plant & Food Research Ltd, Palmerston North, New
Zealand
Raquel Medeiros NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of
Bioscience Engineering, Ghent University, Ghent, Belgium
Frédéric Mestdagh NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of
Bioscience Engineering, Ghent University, Ghent, Belgium
Duroy A. Navarre USDA-ARS, Washington State University, Prosser, WA, USA
Wenceslao Canet Parreño Department of Characterization, Quality, and Safety, Institute of Food
Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
Anna Patsioura INRA, UMR 1145 Ingénierie Procédés Alimentaires, Group Interaction between
Materials and Media in Contact, Massy, France; AgroParisTech, UMR 1145 Ingénierie Procédés
Alimentaires, Massy, France
Franco Pedreschi Department of Chemical Engineering and Bioprocesses, Pontificia Universidad
Católica de Chile, Santiago, Chile
Reena Grittle Pinhero Department of Food Science, University of Guelph, Guelph, Ontario, Canada
Mohamed Fawzy Ramadan Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig
University, Zagazig, Egypt
M.A. Rao Cornell University, Geneva, NY, USA
Flor Rodriguez International Potato Center (CIP), La Molina, Lima, Peru
Roshani Shakya USDA-ARS, Washington State University, Prosser, WA, USA
List of Contributors xix
Jaspreet Singh Riddet Institute and Massey Institute of Food Science and Technology, Massey
University, Palmerston North, New Zealand
Rekha S. Singhal Food Engineering and Technology Department, Institute of Chemical Technol-
ogy, Mumbai, Maharashtra, India
Paul Smith Cargill R&D Centre Europe, Vilvoorde, Belgium
Shrikant A. Survase Food Engineering and Technology Department, Institute of Chemical Technol-
ogy, Mumbai, Maharashtra, India
Gilles Trystram AgroParisTech, UMR 1145 Ingénierie Procédés Alimentaires, Group Interaction
between Materials and Media in Contact, Massy, France
Jean-Michaël Vauvre INRA, UMR 1145 Ingénierie Procédés Alimentaires, Group Interaction
between Materials and Media in Contact, Massy, France; AgroParisTech, UMR 1145 Ingénierie
Procédés Alimentaires, Massy, France; McCain Alimentaire S.A.S., Parc d’entreprises de la Motte du
Bois, Harnes, France
Olivier Vitrac INRA, UMR 1145 Ingénierie Procédés Alimentaires, Group Interaction between
Materials and Media in Contact, Massy, France; AgroParisTech, UMR 1145 Ingénierie Procédés
Alimentaires, Massy, France
Amanda Waglay Department of Food Science and Agricultural Chemistry, McGill University,
Ste-Anne de Bellevue, Quebec, Canada
Rickey Y. Yada Department of Food Science, University of Guelph, Guelph, Ontario, Canada; Food,
Nutrition, and Health Program, Faculty of Land and Food Systems, University of British Columbia,
Vancouver, British Columbia, Canada
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Foreword
xxi
xxii Foreword
The potato (Solanum tuberosum L.) has an annual world production exceeding
376 million metric tonnes (2013), with China being the top producer (FAOSTAT, 2015). Higher
yield per unit area and nutritional value have led to an increase in potato production over past
years compared with other tuber crops. In fact, the potato production from developing
countries exceeds that of the developed countries (FAO, 2010). The potato plant, a perennial
herb belonging to the family Solanaceae, bears white to purple flowers with yellow stamens,
and some cultivars bear small green fruits, each containing up to 300 seeds. The potato tuber
develops as an underground stem (swollen part of a subterranean rhizome or stolon) bearing
auxiliary buds and scars of scale leaves and is rich in starch and storage proteins. Potatoes can
be grown from the botanical seeds or propagated vegetatively by planting pieces of tubers.
The eyes on the potato tuber surface, which are actually dormant buds, give rise to new shoots
(sprouts) when grown under suitable conditions. A sprouted potato is not acceptable for
consumption and processing. But optimum sprouting is a desired attribute when the tubers are
used for propagation. The production potential of potatoes is quite high, as nearly 80% of the
potato plant biomass constitutes economic yield (Osaki et al., 1996).
New cultivars of potatoes with better yield, disease resistance, and desirable end use are being
developed with the help of breeding techniques. In the past many years, several potato cultivars
with desired yield, dry matter, cooking texture (such as waxy, floury), flesh color, and disease
resistance have been developed with the help of breeding. Following the rational development
of genetic engineering, many genetically modified potatoes with very high amylose/amylopectin
content, antioxidant levels, and tuber yield have also been developed. However, these transgenic
varieties of potatoes are not permitted for food use in many countries because of the concerns
related to consumer health and the environment. Until these genetically modified potatoes have
been given proper clearance by the food authorities and acceptance by the consumers, they may
have a good scope for their use in nonfood or other industrial applications.
xxiii
xxiv Chemistry, Processing, and Nutritional Attributes of Potatoes—An Introduction
Morphologically, a potato tuber is usually oval to round in shape, with white flesh and a
pale brown skin, although variations in size, shape, and flesh/skin color are also frequently
encountered, depending on the genetics of the cultivar. The color, size, and texture of potatoes
are the main quality attributes assessed by the consumer for acceptability. Good-quality potatoes
are considered to be relatively smooth, firm, and free from sprouts or any other disorders. In a
potato tuber, about 20% is dry matter and the rest is water. The yield, the dry matter, and the
composition of the dry matter vary among potato cultivars, soil type and temperature, location,
cultural practices, maturity, postharvest storage conditions, and other factors (Burton, 1989).
Starch is the major component of the dry matter, accounting for approximately 70% of the total
solids. The major part of the fresh potato tuber comprises storage parenchyma in which the
starch granules are stored as a reserve material. Potatoes are a rich source of high-value protein,
essential vitamins, minerals, and trace elements. The average range of raw material composition
of a potato tuber is as follows: starch (10–18%) having 22–30% amylose content, total sugars
(1–7%), protein (1–2%), fiber (0.5%), lipids (0.1–0.5%), vitamin A (trace/100 g fresh weight,
FW), vitamin C (30 mg/100 g FW), minerals (trace), and glycoalkaloids (1–3 mg/100 g FW).
The average composition of a potato tuber is presented in Table 1.
In past years, potato breeding programs have targeted only the crop yield and disease resistance;
therefore significant gaps exist in the knowledge of the nutrient range, processability, and
health-related attributes of the new germplasm. The less well-known constituents of potato tuber
are carotenoids and phenolics, which are potent antioxidants. Carotenoid content of potatoes
ranges from 50 to 100 μg/100 g FW in white-fleshed cultivars to 2000 μg/100 g FW in deeply
yellow- to orange-fleshed cultivars. Potatoes also contain phenolic compounds, predominantly
chlorogenic acid, and up to 30 μg/100 g FW of flavonoids in white-fleshed potatoes and roughly
Potato
Water 77 g
Carbohydrates 20.13 g
Energy 87 kcal
Protein 1.87 g
Fat 0.1 g
Calcium 5 mg
Potassium 379 mg
Phosphorus 44 mg
Iron 0.31 mg
Niacin 1.44 mg
Thiamin 0.106 mg
Riboflavin 0.02 mg
USDA, National Nutrient Database.
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