Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries
Keywords:Glucose, Asparagines, Reducing sugar, Total soluble sugar and Acrylamide
Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.
Res. Agric., Livest. Fish.3(2): 295-304, August 2016
How to Cite
All RALF articles are published under the terms of the Creative Commons Attribution License 4.0 International License. Readers can copy, distribute, transmit and adapt the work provided the original work and source is appropriately cited.
Submission of a manuscript implies that authors have met the requirements of the editorial policy and publication ethics. Authors retain the copyright of their articles published in the journal. However, authors agree that their articles remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.