Low-Acrylamide French Fry Acceptance: A Pilot Study.

Area of Science:

• Food Science
• Agricultural Science
• Consumer Science

Background:

• Acrylamide in french fries is a health concern due to its carcinogenic potential.
• Potato varieties differ in precursors (asparagine, reducing sugars) affecting acrylamide formation.
• Nitrogen (N) fertilizer impacts precursor levels and fry color.

Purpose of the Study:

• To evaluate new low-acrylamide potato varieties (AF4296-3, Easton) against a standard (Russet Burbank).
• To assess the effect of nitrogen fertilization rates on fry quality and consumer acceptance.
• To understand consumer perception of lighter-colored fries with reduced acrylamide.

Main Methods:

• A 3x4 factorial design tested three potato varieties across four N fertilizer rates (0-336 kg N/ha).
• Tubers were processed into french fries, and color (CIE a*, b*) was measured.
• Forty-seven consumers rated fries on a 9-point hedonic scale for aroma, taste, texture, and color.

Main Results:

• Fries from Easton and AF4296-3 with lower N rates were less red and yellow than Russet Burbank fries.
• No significant differences in aroma, taste, or texture hedonic scores were found among samples.
• Consumer liking and purchase intent for Russet Burbank fries decreased after learning about acrylamide content.

Conclusions:

• New potato varieties offer reduced acrylamide formation and lighter fry color.
• Consumer acceptance of lighter fries may require education on their safety benefits.
• Balancing consumer preference for golden fries with reduced exposure to probable carcinogens is crucial.