A genetically modified potato variety of Ranger Russet with enhanced French-fry aroma and reduced amounts of processing-induced acrylamide has been produced by scientists at the University of Idaho.

The study found that the reduction of specific genes meant that, when the potatoes were processed and fried, the end product contained about one-third of the acrylamide - a carcinogen created when starchy foods are baked, roasted, fried or toasted - when compared to conventional fries.

“Because consumption of French fries was recently estimated to contribute to about 16 per cent of the total dietary intake of acrylamide [in the US] (0.07 micrograms per kg of body weight/day), application of the “low acrylamide” fries would reduce the daily acrylamide intake by more than 10 per cent,” wrote lead author Caius Rommens in the Journal of Agricultural and Food Chemistry.

The researchers said the genetic modification was achieved without inserting any foreign material into the potato genome.

The new Ranger Russet has improved black spot bruise resistance, reduced cold-induced sweetening, fewer stress-induced sugar ends, better fry aroma, lower amounts of processing-induced acrylamide, less starch phosphate content, and more starch, according to the researchers.

A panel of eight taste-testing experts found that the new spuds also have improved sensory attributes.

The Ranger Russet has superior yields and greater disease resistance to the more commonly used Russet Burbank.

Rommens said: “By replacing some of the acreage that is currently occupied by Russet Burbank, it will also be possible to increase yields and lower costs for disease control.”

The scientists claim the findings could see the Ranger Russet expand its current market penetration in French-fry production from its current level of about 20 per cent.

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