[The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].
The aim of our study was to examine influence of thermal processing conditions on acrylamide concentration in potato chips ready to eat which were preparing from different varieties of pre-cooked potato chips. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in potato chips ready to eat ranged from 292 to 1534 microg/kg. We found the lowest acrylamide content in potato chips preparing in microwave oven and the highest in the same potato chips fried in deep fryer. We didn't find significant correlation between the acrylamide level in potato chips ready to eat and the colour intensity of products and temperature of thermal processing.
Zakład Bezpieczeństwa Zywności, Instytut Zywności i Zywienia, Warszawa. igielecinska@izz.waw.pl
Iwona
I
Gielecińska
Hanna
H
Mojska
Katarzyna
K
Małecka
Katarzyna
K
Wałecka
D020106:Acrylamide / Q000032:analysis*; D003116:Color; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D011198:Solanum tuberosum / Q000737:chemistry* / Q000528:radiation effects*
D020106:Acrylamide