Abstract
Effects of biological (yeast) treatments on acrylamide formation in deep-fried potatoes were studied. Potato chips were subjected to yeast fermentation prior to deep-frying to lower the level of reducing sugars and to reduce the amount of acrylamide. The solid-liquid ratio, fermentation temperature, and quantity of added yeast were studied. Optimum conditions for decreasing reducing sugar contents were a 1:4 solid-liquid ratio, a fermentation temperature of 37°C, and addition of 0.5% yeast. Potato strips treated under optimum conditions had 70% less acrylamide than control group chips after deep-frying. Yeast fermentation treatments are an effective way to reduce acrylamide formation in fried potatoes without influencing product quality.
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