Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying

  title={Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying},
  author={C Granda and Rosana G. Moreira and Shane E. Tichy},
Potatoes and other foods that have a high content of the amino acid asparagine and a high accumulation of reducing sugars are subject to the formation of acrylamide upon frying. The objectives of this research were (1) to analyze the level of acrylamide formed during deep-fat frying of potato chips and (2) to evaluate means of reducing acrylamide in potato chips by using different potato cultivars and vacuum frying. Several potato cultivars were used in this research, including Innovator (I… CONTINUE READING


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