Canadian applied life sciences company Renaissance Ingredients has conducted a laboratory analysis to know the effectiveness of its non-GMO acrylamide-reducing (AR) baker’s yeast on potato products. The findings showed a 70% decrease in the presence of carcinogen acrylamide in fried potato products.
The result was seen when the AR yeast was dipped in water solution during the raw potato processing phase. The company believes that with refinement, it can achieve up to 95% reduction of the carcinogen acrylamide in potato chips, snacks, cereals, coffee, bread and other foods.
In the laboratory analysis, a "wash" of the AR yeast in water was used to treat the cut potatoes in their raw state to eliminate the acrylamide precursor asparagines present on the surface, before deep frying the potatoes.
During the testing process, the raw potatoes were peeled, rinsed and chopped before they were deep blanched. The blanched potato fries were soaked in the AR yeast solution along with water. Then they were washed with fresh water to remove the yeast and then deep fried.
It was observed that after five minutes of soaking in the AR solution, the presence of acrylamide fell to 27% post-frying than the fries soaked only in water. With increase in soaking time to 10 minutes before deep-frying, it was seen that AR-yeast treated potato fries carried 68%-71% less acrylamide. Other than the difference in acrylamide, the potato fries were impossible to tell apart, the company claimed.
Renaissance Ingredients president Dr. Matthew Dahabieh said: "We are very pleased with the excellent results achieved in our proof-of-concept testing of our AR yeast in fried potato products. These results confirm the ability of our AR yeast to substantially and easily reduce acrylamide in French fries and potato chips, simply by soaking raw or precooked potatoes in an AR yeast and water solution for just a few minutes.
"We are confident that we will be able to collaborate with industry partners to apply our AR yeast to a variety of potato products to deliver significant reductions in acrylamide using a method that is robust, consistent and, most importantly, minimally disruptive."
"Our results confirm that our AR yeast soaking process works quickly to consistently deliver exceptional reductions of acrylamide in French fries and other fried processed potato products. Additionally, our process maintains the quality and sensory attributes of the product and can be easily adapted to current industrial potato processing practices. We are now looking to demonstrate this efficacy in pilot-scale trials by working closely with interested industry partners."
Last month, Renaissance Ingredients had conducted an in-house, laboratory-scale analysis to know the effectiveness of its acrylamide-reducing (AR) baker yeast on bread and baked goods. The company's analysis found that the non-GMO AR baker's yeast strains reduced acrylamide by up to 95% in an array of food products.
The test was conducted on both white and whole wheat bread and toast. The tests on these foods on which the AR baker's yeast was used, delivered an average reduction in acrylamide of 80% in comparison with the conventional baker's yeast, the company claimed.
Image: Potato fries contain less amount of acrylamide with AR yeast application. Photo: Courtesy of rakratchada torsap/FreeDigitalPhotos.net.
