Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips |
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| Authors: | Chuda Yoshihiro Ono Hiroshi Yada Hiroshi Ohara-Takada Akiko Matsuura-Endo Chie Mori Motoyuki |
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| Affiliation: | Center for Food Quality, Labeling and Consumer Services, 2-1 Shintoshin, Chuo-ku, Saitama 330-9731, Japan. |
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| Abstract: | Acrylamide in potato chips made from tubers stored at 2 or 20 degrees C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers. |
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