title: Examination of conditions inhibiting the formation of acrylamide in the model system of fried potato.
abstract: Acrylamide (AAm) is produced in food through the reaction of asparagine and reducing sugar. We examined several methods of reducing the level of AAm using potato tubers. The fried model system that we employed consisted of thin slices that were first treated in water under different conditions before frying. A sufficient amount of water present in the fry material acts as an inhibitor against the formation of AAm and allows only a negligible amount of AAm to form. It was found that given the low content of water, the fry material temperature was sufficiently high to allow a relatively large level of AAm to form. Examination of water treatment prior to frying revealed that higher-temperature treatment water and longer treatment time resulted in the formation of lower levels of AAm. Moreover, removing some of the residual heat had an inhibiting effect on the formation of AAm.
authors.affiliation: Research and Development Group, Calbee Foods Co., Ltd., Saitama-shi, Saitama 331-0811, Japan. k_ishihara@calbee.co.jp
authors.forename: Katsuyuki
authors.initials: K
authors.lastname: Ishihara
authors.forename: Atsushi
authors.initials: A
authors.lastname: Matsunaga
authors.forename: Kazuya
authors.initials: K
authors.lastname: Nakamura
authors.forename: Kazuto
authors.initials: K
authors.lastname: Sakuma
authors.forename: Hidenori
authors.initials: H
authors.lastname: Koga
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D001216:Asparagine / Q000737:chemistry; D002241:Carbohydrates / Q000737:chemistry; D005511:Food Handling; D035281:Plant Tubers / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D014867:Water; D020106:Acrylamide; D001216:Asparagine