Acrylamide in a fried potato dish (rosti) from restaurants in Zurich, Switzerland

被引：8

作者：

McCombie, Gregor ^{[1
]}

Biedermann, Maurus ^{[1
]}

Biedermann-Brem, Sandra ^{[1
]}

Suter, Gaby ^{[1
]}

Eicher, Angela ^{[1
]}

Pfefferle, Anton ^{[2
]}

机构：

[1] Official Food Control Lab Canton Zurich, Zurich, Switzerland

[2] Belvoirpark Sch Hotel Management Zurich, Zurich, Switzerland

来源：

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE | 2016年 / 9卷 / 01期

关键词：

hash browns; fried potatoes; Acrylamide; reducing sugar; rosti; monitoring; MAILLARD REACTION; FRENCH FRIES; SUGARS;

D O I：

10.1080/19393210.2015.1102974

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Rosti, a fried potato product, is a large contributor to acrylamide exposure locally in Switzerland. A survey of 55 dishes prepared by 51 restaurants in the city of Zurich showed that the average rosti contained 702 mu g/kg acrylamide. By analysing the content of reducing sugars in the potatoes used for frying, it is shown that with simple measures, the exposure to acrylamide could easily be reduced by factor 2 or more, while even improving the culinary experience. Though rosti is a typical dish in the German-speaking areas in Switzerland, the result may be of general interest for fried potato products which are popular in large areas of Central Europe.

引用

页码：21 / 26

页数：6

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