Method for making a low-acrylamide content snack with desired organoleptical properties
AssigneeFrito-Lay North America, Inc.
InventorsAjay Rajeshwar Bhaskar, Michael Grant Topor
Life of this patent
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Abstract
A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.
Claims20
A method for making a dough, said method comprising the steps of:
- a) providing potato flakes having a reducing sugar concentration of less than about 0.5% by weight, and
- b) adding an effective amount of dextrose to said potato flakes to make a dough.
Potato flakes for making a thermally processed food product, said potato flakes comprising less than about 0.5% native reducing sugars and less than about 1.0% of dextrose by weight of said flakes.
Dependencies are inferred from the claim text.