Effect of genetic modification and storage on the physico-chemical properties of potato dry matter and acrylamide content of potato chips

The present study was conducted in which various physicochemical properties and acrylamide content in chips of a transgenic potato and the untransformed control, using the cultivar Snowden, during storage at 12°C and 5°C were characterized. The dry matter from the untransformed potato contained high amylose content during the various storage periods whereas significantly (p≤0.05) higher phosphorus content was observed in the transgenic potato, …