Johnson Aaron M, Porter Gregory, Camire Mary Ellen
School of Food & Agriculture, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469-5735, U.S.A.
ConAgra Foods, Omaha, NE, U.S.A.
J Food Sci. 2019 Dec;84(12):3717-3725. doi: 10.1111/1750-3841.14844. Epub 2019 Nov 24.
Concern about the safety of acrylamide in french fries led to the identification of potato varieties low in the acrylamide precursors asparagine and reducing sugars that vary with variety, nitrogen (N) fertilizer applications, and other factors, but produce light-colored fries, which may not appeal to consumers. New potato varieties shown to produce low-acrylamide fries, AF4296-3 and Easton, and an industry-standard variety, Russet Burbank, were fertilized at four N application rates (0, 112, 224, and 336 kg N/ha) in a 3 × 4 factorial design. Potato tubers from each of the 12 variety X fertilizer factorial combinations were processed into fries. French fries made from Easton and AF4296-3 potatoes fertilized with the lower N levels were less red (lower CIE a ) and yellow (higher b ) than Russet Burbank fries after frying. Forty-seven consumers rated the 12 samples (potato variety X N fertilizer rate) on a 9-point hedonic scale. Aroma, taste, and texture hedonic scores did not differ among samples. The mean hedonic color score for the Russet Burbank fries fertilized with 224 kg/ha (7.4) was significantly higher (P ≤ 0.05) than those for the AF4296-3 with 224 kg/ha N and Easton and 336 kg/ha N fries. After consumers were informed of the acrylamide content of fries relative to commercial products, the overall liking and purchase intent for Russet Burbank fries decreased. Education may be needed to inform consumers about the merits of whiter french fry color as a trade-off for reduced exposure to acrylamide, which is a probable dietary carcinogen. PRACTICAL APPLICATION: New potato varieties have lower concentrations of the compounds that form acrylamide during cooking. These varieties tend to brown less during frying than do common potatoes, resulting in lighter-colored and less golden-colored french fries. Consumer education may be needed to counteract potential consumer rejection of the fries made from these new varieties with information about the lower acrylamide content and increased safety of these foods.
对炸薯条中丙烯酰胺安全性的担忧促使人们识别出丙烯酰胺前体天冬酰胺和还原糖含量较低的马铃薯品种，这些前体的含量会因品种、氮肥施用量及其他因素而有所不同，但这些品种产出的薯条颜色较浅，可能无法吸引消费者。研究人员将新的低丙烯酰胺薯条品种AF4296 - 3和伊斯顿，以及一个行业标准品种褐皮伯班克，按照3×4析因设计，以四种氮肥施用量（0、112、224和336千克氮/公顷）进行施肥。将12种品种×肥料析因组合中的每种马铃薯块茎加工成薯条。与褐皮伯班克薯条相比，用较低氮肥水平施肥的伊斯顿和AF4296 - 3马铃薯制成的炸薯条在油炸后红色（CIE a值较低）和黄色（b值较高）程度更低。47名消费者按照9分喜好量表对12个样品（马铃薯品种×氮肥施用量）进行评分。各样品的香气、味道和质地喜好得分没有差异。施用224千克/公顷氮肥的褐皮伯班克薯条的平均喜好颜色得分（7.4）显著高于施用224千克/公顷氮肥的AF4296 - 3以及施用336千克/公顷氮肥的伊斯顿薯条（P≤0.05）。在向消费者告知了炸薯条相对于商业产品的丙烯酰胺含量后，消费者对褐皮伯班克薯条的总体喜爱程度和购买意愿下降。可能需要开展教育，让消费者了解颜色较白的炸薯条的优点，以此作为减少接触丙烯酰胺（一种可能的膳食致癌物）的权衡。实际应用：新的马铃薯品种在烹饪过程中形成丙烯酰胺的化合物浓度较低。与普通马铃薯相比，这些品种在油炸过程中褐变程度较小，从而使炸薯条颜色更浅、金黄程度更低。可能需要开展消费者教育，向消费者宣传这些新品种炸薯条丙烯酰胺含量较低且安全性更高的信息，以消除消费者对它们的潜在排斥。
