The suitability of a potato for chips/fries depends on the reducing sugars content, which leads to browning but also increases the presence of acrylamide.
Acrylamide
Acrylamide is a toxic compound that appears in some starchy foodstuff. It is produced from free asparagine and reducing sugars during high-temperature cooking and food processing (Maillard reaction).
By reducing the amount of monosaccharides it is possible to avoid the formation of acrylamide.
Maillard reaction
Maillard reaction (non-enzymatic browning) happens when high temperatures are applied into starchy foodstuff. It gives us flavours and brown colour and acrylamide is formed during this process.
The suitability of a potato to be used in chips/fries depends on the reducing sugars content (mainly glucose). The presence of sugars leads to browning due to the Maillard reaction. It also increases the presence of acrylamide.
Reducing sugars increase during storage (temperature effect). The lower the storage temperature, the more reducing sugars are formed. A simple analysis to detect sugar concentration gives us relevant information prior to the technological process.
Determination of reducing sugars by photometry and enzymatic reagents
BioSystems uses enzymatic reagents in combination with photometry to determine reducing sugars.
Benefits of the enzymatic method:
- Sensitivity/specificity
- Enzyme-substrate complex
- Reliability/accuracy
- Affordable instruments
- Photometric method
- Calibration standards supplied
- Correlation between ABS / concentration
- Speed (manual: 10’ – automated: 24”)
- Low cost
- Minimal training requirements
