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  • Title: [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
    Author: Mojska H, Gielecińska I, Marecka D, Kłys W.
    Journal: Rocz Panstw Zakl Hig; 2008; 59(2):163-72. PubMed ID: 18807914.
    Abstract:
    The aim of our study was to examine relation between the asparagine level in raw material and acrylamide concentration in chips made from different varieties of potato. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in fried potato chips ranged from 376 to 2348 microg/kg. We found the lowest acrylamide content in potato chips made from the Plant Breeding and Acclimatization Institute Irga and the highest in Irga bought in the Warsaw market. We didn't find significant correlation between the asparagine content in raw material and the acrylamide level in potato chips (r = -0.13). The colour intensity of fried chips positively correlated with acrylamide concentration independently from the potato varieties and sequence of frying (r = 0.8045; p < 0.005).
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