Strategies to Reduce the Formation of Acrylamide in Potato Chips. A Market and Consumer’s Prospective.

Cleanthes Israilides¹ and Varzakas Theodoros²

¹Hellenic Agricultural Organization “Demeter’’ Institute of Technology of Agricultural Products -Athens Greece
²Technological Educational Institute of Peloponnese School of Agricultural Technology, Food Technology and Nutrition Dept. of Food Technology Antikalamos 24100 Kalamata, Hellas.

Acrylamide, a toxic compound and possible carcinogen is formed in high heated starchy foods like potatoes through the process of the Maillard reaction in which reducing sugars and the amino acid asparagine play a major role.
Various strategies which are described in this paper have been employed to reduce the formation of acrylamide in potato chips. Among these tuber genetics, harvesting time, storage conditions frying temperatures and time, soaking and use of various additives seem to be effective tools for the industry as well as for consumer food preparation.
The results of various studies will help the industry to adopt practical effective and innovative ways to reduce the levels of acrylamide even further and calm the markets from demanding to provide warning labels and the manufactures to pay penalties and higher costs

Acrylamide; potato chips

[ HTML Full Text]