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Screening of Potato Genotypes Based on Glucose and Asparagines Content to Minimize Acrylamide Formation in Potato Chips and French FRIes

Fatema Zahan
Department of Crop Botany, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Masudul Kari
Department of Crop Botany, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Tahmina Akter
Department of Biochemistry and Molecular Biology, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Alamgir Hossain
Department of Crop Botany, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

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 8 ⁰C 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.

Keywords: Glucose, Asparagines, Reducing sugar, Total soluble sugar, Acrylamide

Location: The field laboratory, Department of Crop Botany, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date: 00-11-2014

End Date: 00-03-2015

Program Area: Food Safety and Security

Commodity: Potato

Objectives:

To determine the screening of Potato genotypes based on Glucose and Asparagines content to minimize acrylamide formation in Potato Chips and French Fries

Methodology:

An experiment was carried out at the field laboratory, Department of Crop Botany, Bangladesh Agricultural University, Mymensingh (24° 75' N, 90°50' E and the elevation of the area is approximately 19 m from the average sea level) during November 2014–March 2015. The plant materials are seven potato genotypes, namely Cardinal, Diamant, Rumanapakri, Fata pakri, Gutypakri, Tel pakri and Hagrai. The experiment was laid out in the Randomized Complete Block Design (RCBD) with three replications. The total number of plots was 7×3. The size of the unit plot was 6m × 1m. A spacing of 0.5 m was provided between the plots and 1.0 m spacing was provided among three blocks. The seed tubers were planted at a depth of 5 cm in the experimental plots on 15 November, 2014. A spacing of 60 cm × 30 cm was used and tubers were planted in rows. The soil along the rows of seed tubers were ridged up immediately after planting. All intercultural practices were done when necessary. Data were recorded on different morphological, yield components and yield from 5 randomly selected sample plants. Data were recorded on different morphological, yield components and yield from 5 randomly selected sample plants. With the help of digital weight machine 100 g of potato flesh was weighed, dried in an electric oven at 80⁰c for 72 hours until the weight become constant. It was then cooled and weighed. Percent moisture content was calculated according to the following formula:- (%) Moisture= IW -FW / IW x 100, Where, IW= Initial weight of flesh, FW= Final weight of oven dried flesh. Then percentage of dry matter content of the flesh was calculated from the data obtained during moisture estimation using the following formula. % Dry matter content = 100 -% moisture content. The data obtained for yield contributing characters and yield were statistically analyzed to find out the significance of the differences among the treatments, The mean value of all the characters for seven genotypes were calculated and the analysis of variance was performed by ‘F’ (variance ratio) test. The significance of difference among treatment means was evaluated by least significant difference (LSD) test at 5% and 1% levels of probability (Gomez and Gomez, 1984).

Source of Information: Res. Agric. Livest. Fish. Vol. 3, No. 2, August 2016: 295-304

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Reducing sugar content was significantly varied among the genotypes whist asparagines content remained unchanged. The results revealed that (a) the content of reducing sugars is more important factor than the content of asparagine for acrylamide formation. So, reducing sugar content should be determined immediately before home and commercial processing of the potatoes; (b) to reduce cold-storage- induced sugar levels, potatoes should be reconditioned after storage.

Knowledge Management: Journal