Fried potatoes acrylamide content

Figure 11.6 Acrylamide content vs. color difference parameter AE for potato strips fried at 150, 1 70, and 1 90°C for different pre-treatments (reprinted with permission from J. Food Eng., 2007, 19, 1287-1294).

Currently, a substantial body of research has been carried out worldwide to build a greater understanding of acrylamide, how it is formed in foods, what the risks are for consumers, and how to reduce occurrence levels. Although many possible ways to reduced acrylamide content have been confirmed, the corresponding efiects in sensory attributes in most of the reduction studies in fried potatoes have not been clearly reported yet (Zhang and Zhang, 2007).Dehydrated Potato Products... 

Pedreschi, F., Kaack, K., Granby, K. (2006). Acrylamide content and color development in fried potato strips. Food Research International, 39, 40 6. 

Pedreschi et al. [204] investigated acrylamide formation and changes in color of fried potato strips in relation to frying temperature. Acrylamide formation decreased dramatically as the frying temperature decreased from 190°C to 150°C. Color showed high correlations with French fry acrylamide content. 

Fernandez, S., Kurppa, L., and Hyvonen, L. Content of acrylamide decreased in potato chips with addition of a proprietary flavoniod spice mix (Flavomare) in frying. Inn. Food Technol., 18, 24, 2003. 

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