Potential of near-infrared spectroscopy (NIRS) for prediction of acrylamide formation in French fries in the potato breeding process

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dc.contributor.authorSmit, Inga
dc.contributor.authorVosmann, Klaus
dc.contributor.authorWeber, Lydia
dc.contributor.authorTruberg, Bernd
dc.contributor.authorMuders, Katja
dc.contributor.authorBulbul, Mete Kaan
dc.contributor.authorDemirel, Ufuk
dc.date.accessioned2024-11-07T13:32:15Z
dc.date.available2024-11-07T13:32:15Z
dc.date.issued2025
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractBreeding goals of potatoes for deep-frying purposes include high starch contents, good suitability for long-term storage, and low tendency to form reducing sugars as acrylamide precursors. Due to the extensive number of samples, an accurate analysis of acrylamide in French fries and its precursors in tubers is difficult to implement in the breeding process. Therefore, this study aimed to evaluate the suitability of NIRS measurements after minimal sample processing for the prediction of reducing sugar contents in the tubers or acrylamide contents in French fries. An external validation with more than 650 samples consisting of 194 potato genotypes resulted in a prediction accuracy of 51 % for acrylamide and 76 % for reducing sugar content. RPD values of less than 1.5 for acrylamide and between 1.64 and 2.23 for reducing sugar prediction rendered low medium to medium model quality. Nevertheless, acrylamide prediction models based on NIRS measurement of mashed tubers categorised over 80 % of unknown samples correctly as being below or above the European threshold value, indicating suitability as rapid test procedure in the breeding process.
dc.description.sponsorshipGerman Aerospace Center (Deutsches Zentrum fuer Luft- und Raumfahrt, DLR); German Federal Ministry of Education and Research (Bundesministerium fuer Bildung und Forschung, BMBF) [01DL17001A B]; Scientific and Technological Research Council of Turkiye (TUBITAK) [ARDEB 115O949, TEYDEB 9150014]
dc.description.sponsorshipWe are grateful to the technical staff of the Max Rubner-Institut. Especially we would like to thank Ukhnaa Damdindash, Elke Grothe, Annika Lange, Jorg Niggemeier, Sophia Reh, Rolf Riesenberg, Joel Schafer, Jared Solty, Petra Weitkamp and Claudia Wortmann for their excellent technical assistance. Moreover, we thank Dr. Marcus Schmidt for linguistic revision. This paper is dedicated to Matthias Lange in memoriam, who had technical responsibility of the Potato Group at Max Rubner-Institute during this research. This work was funded by the German Aerospace Center (Deutsches Zentrum fuer Luft- und Raumfahrt, DLR) and the German Federal Ministry of Education and Research (Bundesministerium fuer Bildung und Forschung, BMBF) with the Project number 01DL17001A & B. The Turkish side of the project was funded by The Scientific and Technological Research Council of Turkiye (TUBITAK) with Project numbers ARDEB 115O949 and TEYDEB 9150014.
dc.identifier.doi10.1016/j.foodchem.2024.141214
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid39340908
dc.identifier.scopus2-s2.0-85204948610
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.141214
dc.identifier.urihttps://hdl.handle.net/11480/15310
dc.identifier.volume463
dc.identifier.wosWOS:001327877500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectNear-infrared spectroscopy
dc.subjectPotato breeding
dc.subjectProcessing
dc.subjectContaminants
dc.subjectDeep fat frying
dc.titlePotential of near-infrared spectroscopy (NIRS) for prediction of acrylamide formation in French fries in the potato breeding process
dc.typeArticle

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