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Research study provides basis for new processing strategies to mitigate acrylamide formation, improve chip quality

Potato chips are among the highest contributors to the dietary intake of acrylamide, a potent neurotoxin and likely carcinogen in heat-processed foods, says a Canadian research team, whose study on acrylamide formation in chips was recently published online in the journal Food Control.

The study aimed to determine the effects of frying conditions and additive treatments on reducing sugars, asparagine levels, and acrylamide formation in fried potato chips.

Three commercially important chipping cultivars (Atlantic, Snowden, and Vigor) were tested using different frying times (3, 5, and 7?min) and different temperatures (160, 170, 180, and 190?

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