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Genetic and Agronomic Approaches to Reducing Acrylamide Formation in Foods Derived from Potato and Cereal


The aim of this project is to use genetic and agronomic methods to modify the levels of asparagine, amino acids in general, the ratio of asparagine to other amino acids and sugars in potato tubers and cereal grain. Acrylamide formation in the different tuber and grain material on heating will be analysed.
The objectives of the project are:
to show that reduced asparagine and sugar levels in tubers and grain will lead to reduced acrylamide formation during processing and to develop target levels that will enable the reduction of acrylamide while not compromising flavour and colour<br>
to identify strategies for plant breeders and producers to help achieve the Food Standards Agency's goal of reducing acrylamide levels in foods<br>
to determine whether farmers should be advised to supply sulphur-containing fertiliser to potato and cereal crops to reduce the accumulation of free asparagine

More information

Acrylamide is a process contaminant that is formed in starch-rich foods, which have undergone cooking or processing at a high temperature. These foods include crisps, chips, bread and crispbread. Acrylamide is known to cause cancer in animals and its presence in some foods may harm people's health. It is formed by the reaction between naturally occurring asparagine and sugars during high temperature processing of foods.
<p>Find more about this project and other FSA food safety-related projects at the <a href="; target="_blank">Food

Standards Agency Research webpage</a>.

Rothamstead Research
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