Aspects of acrylamide formation in potato crisps

Potato crisps have a high potential in acrylamide formation. Experiments were carried out in a semi-technical as well as in a laboratory scale to give assistance in developing minimising concepts. Potato samples investigated differed widely in the concentration of free asparagine and of reducing sugars. The latter were directly linked towards the acrylamide concentration (r = 0.71). The tested growing locations had an influence, too. Cold storage of potatoes (+4°C) led to high concentrations of reducing sugars. Residual moisture of crisps was negatively correlated towards the acrylamide concentration (r = - 0.58), but it competed with loss of crispiness, too. Frying temperature had a significant positive effect on acrylamide formation, whereas a blanching step before frying led to significant lower acry !amide concentrations.