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Acrylamide formation depends on cultivar and frying temperature

Choosing the right potato cultivar is an important step to reduce acrylamide formation. Some cultivars are more suitable than others to make chips thanks to their size, shape and low-reducing sugar content. The composition of raw potatoes is a primary factor in acrylamide formation, followed by the frying temperature. Acrylamide formation during frying has been attributed to Maillard reactions, which develop[Read More...]

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