Sicural can classify potatoes not only based on their texture and flavor, but also according to their potential acrylamide development after cooking so the most suitable varieties for processing can be identified. This service is increasingly popular with producers, processing plants and varietal research centers.
"A recent EU regulation (2017/2158) introduced acrylamide reference values for a few categories of foods at risk. The compound is formed after cooking from e.g. reducing sugars and asparagine. Particular attention must be paid to glucose, fructose and maltose. Potatoes are especially at risk among vegetables," explains Silvia Zuccherelli from Sicural.
Varieties with fewer precursors, which are therefore less subject to the formation of acrylamide, could be chosen.
"Our analyses can establish the quantity of precursors so acrylamide formation can be prevented. Standard analyses are carried out also to verify whether the produce complies with standards."
Sicural is authorized by Accredia to detect acrylamide also in coffee, coffee substitutes and cereal.
Contacts:
Sicural
Via Dismano 2855,
47522 Cesena (FC)
Tel.: (+39) 0547/377303
Email: laboratorio@sicural.it
Web: www.sicural.it