Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Food Chem Toxicol. 2021 Aug;154:112321. doi: 10.1016/j.fct.2021.112321. Epub 2021 Jun 7.
Two observational tests were designed to investigate the influence of consumer decisions during the preparation of French fries from fresh potatoes on acrylamide formation. In both tests, color was of paramount importance to volunteers with regards to the decision to stop the frying process. CIE-Lab* color parameters and visual color assessments of French fries were associated with general acrylamide content and its classification according to the EU benchmark levels (BL, 500 μg/kg). Binary logistic regression analysis revealed that color parameter a* was the main factor in determining the probability of acrylamide content being above BL, regardless of the culinary practices applied. A cut-off of 0.855 for a* produced the greatest sensitivity (81.1%) and specificity (99.9%) for classifying samples with acceptable BL of acrylamide content. An increase of one unit of a* more than quadruple the risk of acrylamide content not falling within BL. When no external color reference was provided, volunteers misclassified 33.6% of fries as having a golden color. Harmonized criteria based on a reference color chart that indicates a golden color are necessary for producing fries with reduced acrylamide contents and, in this way, limit the risk of exposure to acrylamide in domestic settings.
设计了两项观察性测试，以研究消费者在准备新鲜土豆薯条过程中的决策对丙烯酰胺形成的影响。在这两项测试中，颜色对志愿者关于停止油炸过程的决策至关重要。CIE-Lab颜色参数和薯条的视觉颜色评估与一般丙烯酰胺含量及其根据欧盟基准水平（BL，500μg/kg）进行分类相关。二元逻辑回归分析表明，颜色参数 a是决定丙烯酰胺含量是否超过 BL 的概率的主要因素，而与所应用的烹饪实践无关。对于分类具有可接受 BL 丙烯酰胺含量的样品，a的截止值为 0.855 可产生最大的灵敏度（81.1%）和特异性（99.9%）。a增加一个单位，丙烯酰胺含量不在 BL 范围内的风险增加四倍以上。当没有提供外部颜色参考时，志愿者错误地将 33.6%的薯条归类为金黄色。需要基于参考色卡的协调标准，以生产丙烯酰胺含量降低的薯条，并以这种方式限制家庭环境中接触丙烯酰胺的风险。
