Evolution of Some Biochemical Parameters during Cold Storage and Their Effect on the Formation of Acrylamide in Fried Potatoes

Background: The province of Ain Defla (Algeria) is known for its high potato production potential. However, many challenges need to be overcome, among them the deterioration of biochemical and organoleptic quality after harvest and during storage of potato tubers. Methods: A study was carried out in this context over two successive years 2019 and 2020, with the aim of determining the degree of physiological evolution of tubers of four potato varieties (Kondor, Bartina, Spunta and Atlas) through biochemical indicators, such as pH, acidity, dry matter, reducing sugars and starch, during cold storage at a temperature of 6°C±2 and for 60 days and 90 days. A qualitative analysis of acrylamide formation under the effect of temperature and frying time was carried out. Result: Kondor revealed the highest pH value before and during storage. A progressive decrease in dry matter and starch as a function of storage time was detected for all varieties studied, notably Spunta and Atlas. The Spunta variety showed significant amounts of reducing sugars during 60 days of storage. Acrylamide formation was intense at 160°C for 4 minutes of frying in both Spunta and Kondor varieties. However, Kondor showed greater resistance to enzymatic browning (acrylamide) than Spunta under the same empirical conditions.