This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure, and color of potato puree. The printability of the potato puree and the mixtures was assayed by examining the consistency of the extrusions and the stability and accuracy of the printed patterns. The results indicate that better printing was achieved at a nozzle height of 0.5 cm and a nozzle diameter of 4 mm, with concentrations of alginate and agar between 0.5–1.5% and 0.5–1%, respectively, providing the best printability and end product stability, which was attributed to their respective high mechanical characteristics and specific mechanical energy (SME) values. Scanning electron microscopy (SEM) revealed that more convolutions were induced in the potato puree upon the addition of agar or alginate, which increased the puree stability. 3D printing did not significantly affect the surface color parameters of the final product. This study showed that the 3D printing process is a critical factor for initializing the production of customized healthy products.

© 2015 Elsevier Ltd.\ud Acrylamide formation during the production of French fries is attributed to Maillard reactions from reducing sugars and asparagine and is dependent on the frying temperature. Low reducing sugars content in potatoes has been recommended to produce fried potato products. However, the influence of the complexity of the potato medium in the chemical reactions that promote the acrylamide formation during deep frying are not well understood. In this study, three potato cultivars (Kennebec, Red Pontiac and Agria) commonly used for fried potato products were evaluated to determine the relationships between the precursors of acrylamide in the fresh potato tubers and the properties of the fried potato strips with the acrylamide content after frying. Frying experiments were conducted at three conditions (time-temperature) to obtain French fries of similar visual colour. Acrylamide formation increased with frying temperature but different behaviour was observed between cultivars. For Red Pontiac, a remarkably increase in acrylamide content was found at 170 °C (~40%) together with the increase in colour. However, lower oil uptake and higher moisture content was obtained as temperature increase. Significant positive correlations were observed between the acrylamide level and the reducing sugars and sucrose content on fresh potatoes (0.652, 0.699, p = 0.01, respectively). The acrylamide content obtained in Agria cultivar may be obtained from the hydrolysis of sucrose during the frying process. In fried potato strips, positive significant correlation was found between the shear force and acrylamide (0.749, p = 0.01). The significant correlations obtained between colour, and texture, colour and oil uptake and texture and acrylamide content indicate the intrinsic relationship between the properties of the fried potato strips and the acrylamide content.Postprint (published version