Acrylamide Formation In Potato Chips Research Articles

Quality enhancement of potato chips through acrylamide mitigation and comparison with local potato chips in Bangladesh

Potato chips are popular and frequently consumed ready-to-eat food in the world. Acrylamide is a possible carcinogenic and neurotoxic compound formed in potato chips during heat processing, a public health concern. This study aimed to develop potato chips to mitigate acrylamide formation, followed by Food and Drug Administration (FDA) guidelines with some modifications. A total of 15 local chip samples were collected by a stratified random sampling method and were assessed for nutritional values, sensory attributes, microbial quality, and acrylamide levels. Acrylamide was extracted from potato chips using a novel activated charcoal method, then determined by the High- Performance Liquid Chromatography (HPLC) method and showed that only 40% of local potato chips were above the benchmark level established by the EU 2017/2158 (750 ppb) (parts per billion) and ranged from 461 ppb to 2129 ppb while in the developed chips it was not detected. The microbial results showed that the developed chips are safe according to Bangladesh Standards and Testing Institution (BSTI) standard, while the local chips contain total viable count (TVC) (>104 ) and yeast-mold count in a significant amount (>103 ). Sensory evaluation results showed that the developed potato chip samples had high ratings for all the evaluated attributes. From the nutritional point of view, fat content is lower while protein and fiber content is higher in developed potato chips. Moisture content is significantly higher in local potato chips than in developed potato chips, which is the major concern for microbial quality. As a result of the study's findings, acrylamide formation in potato chips was successfully mitigated by adhering to FDA modification guidelines without compromising quality, despite the fact that many locally produced potato chips are unfit for human consumption.

Comparative effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide formation in potato chips

This study aimed to compare the effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide content and quality characteristics of fried potato chips. The hydrolyzed pectin with molecular weight (Mw) of 8.81 ± 0.49 kDa was obtained through partial degradation of pectin (Mw: 747.57 ± 6.73 kDa) using pectinase. Results showed that both pectin and hydrolyzed pectin coating significantly inhibited acrylamide formation and inhibition rates exceeded 90 %. Hydrolyzed pectin had stronger inhibitory activity against acrylamide formation than pectin, especially when the concentration of hydrolyzed pectin was >2 %, its inhibitory rate exceeded 95 %. Compared to pectin coating, hydrolyzed pectin coating endow fried potato chips with smaller browning, higher crispness, less moisture but higher oil content. Overall, hydrolyzed pectin had better application prospects than pectin in inhibiting acrylamide formation of fried potato chips.

Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips.

Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.

Kinetic modelling of acrylamide formation during the frying of potato chips

The effect of potato tuber composition, frying time and temperature on acrylamide formation in potato chips was investigated and a mathematical model of the kinetics of acrylamide formation is provided. Moisture-temperature–time profiles were obtained for potato slices during frying to enable the determination of the ‘effective’ reaction time by identifying the critical moisture content (6% dwb) for acrylamide formation to commence and using dehydration curves to calculate subsequent frying time to finished product moisture content. The chemical kinetic model conformed to the following rate equation over a one hundred-fold range of acrylamide concentrations:d[acryl]dt=k1glucoseasn+k6[fructose][asn][TAA]where [TAA] represents total amino acid concentration. The timescale of the frying process meant that the chemical reactions were all in their initial rate phase. Kinetic parameters confirm that the fructose-dependent reaction (caramelization) contributes twice as much acrylamide as the reaction of glucose (Maillard reaction).

Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars

Potato chips are among the highest contributors to the dietary intake of acrylamide, a potent neurotoxin and likely carcinogen in heat-processed foods. The present 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 temperatures (160, 170, 180, and 190 °C). Acrylamide formation in chips was found to be cultivar-specific and increased with increasing frying time and temperature. The acrylamide levels were significantly lower in chips processed at high temperatures for short frying times than in those processed at low temperatures for long frying times. In all cultivars, acrylamide synthesis was accompanied by significant decreases in the levels of reducing sugars and asparagine. The cultivar exhibiting the lowest acrylamide levels in the processed potato chips was Snowden, while the conditions most conducive to acrylamide formation in all cultivars were frying at 190 °C for 7 min. Using a 7 min frying time, decreasing the frying temperature from 190 to 160 °C mitigated the acrylamide formation in potato chips processed from Atlantic, Snowden and Vigor by 84, 67, and 78%, respectively. We also examined the effects of additives, such as 1% acetic acid, 1% citric acid, 0.1 M sodium chloride, 0.1 M calcium chloride, 0.5% ascorbic acid, or 1 M l-glycine, during the blanching of potato slices prior to frying. Blanching in distilled water led to the greatest decreases (19–59%) in acrylamide formation in all cultivars. Our findings provide the basis for new processing strategies to mitigate acrylamide formation and improve the quality of chips from these, and possibly other, potato cultivars.

Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips

The aim of this research was to evaluate the reduction of acrylamide (AA) formation in potato chips applying innovative pre-treatments. Raw potato slices were subjected for 5 and 15 min to: dipping in water; dipping in Aureobasidium pullulans L1 yeast water suspension; dipping in water or in yeast water suspension after pulsed electric fields (PEF) in order to investigate a possible synergistic effect of pre-treatments. The raw potato samples were analysed for AA precursors and, after frying, for AA by using HPLC-MS/MS. In addition, the final potato chips main quality parameters were evaluated.Compared to untreated potato chips, yeast treatment promoted a reduction of AA formation mainly at the longest dipping time (15 min). PEF treatment followed by water dipping was the most effective in reducing AA for both the studied treatment times. The combination of PEF and yeast treatments led only a slight reduction of AA formation. Industrial relevanceThe Commission Regulation (EU) 2017/2158 has established new acrylamide (AA) benchmark levels in different foods due to its negative classification as “probably carcinogenic to human”. For this reason, food industries are interested in developing different processing methods to reduce the AA formation and at the same time to maintain an acceptable quality of final products. Fried potatoes (French fries and chips) are the most vulnerable foods in terms of high content of AA formation, being rich in the main Maillard reaction substrates, such as asparagine and reducing sugars, and characterized by a high surface to volume ratio. Among the strategies recently suggested for the reduction of AA in potato chips, pulsed electric fields (PEF) and yeast pre-treatments are very promising, having the potentiality to reduce AA precursors in raw potato tissues. In this study the possibility to apply yeast and PEF pre-treatments on raw potato slices with suitable processing times for a possible industrial application were evaluated.

Reduction of Acrylamide Formation In Potato Chips By Gamma Irradiation and Some Pretreatments Processing

This work aims to investigate the effect of gamma irradiation doses (0, 3, 5 and 7 kGy), soaking in citric acid (0.5 and 1%) and calcium chloride (CaCl2) (1 and 2 %) at 30 and 60 min on the formation of acrylamide in potato chips. The treated potato slices were fried at 185 ± 5oC for 6 -7 min in an electric fryer with palm oil. The untreated potato chips had higher acrylamide content than the treated potato chips. The highest level of acrylamide was found in the samples containing the highest reducing sugars; followed by those contained the moderate level of reducing sugars and the highest level of asparagine. The chemical composition of the chips was determined at zero time and after cold storage at 4 ±1oC for 30 and 60 days of potato tuber. Furthermore, changes were noted in the percentage of reducing sugars, asparagine content and acrylamide concentration after the cold storage periods. The results showed that the formation of acrylamide depend on the frying condition and chemical composition of the samples in particular on the sugar and asparagine content. Moreover, these results indicated that use of soaking in 2% calcium chloride and 1% citric acid for 60 min may reduce the formation of acrylamide. Meanwhile, irradiation dose at 5 kGy was the best dose for reducing acrylamide formation.

Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips

l-Asparaginases have the potential to inhibit the formation of acrylamide, a harmful toxin formed during high temperature processing of food. A novel bacterium which produces l-asparaginase was screened. Type I l-asparaginase gene from Acinetobacter soli was cloned and expressed in Escherichia coli. The recombinant l-asparaginase had an activity of 42.0 IU mL-1 and showed no activity toward l-glutamine and d-asparagine. The recombinant l-asparaginase exhibited maximum catalytic activity at pH 8.0 and 40°C. The enzyme was stable in the pH ranging from 6.0 to 9.0. The activity of the recombinant enzyme was substantially enhanced by Ba2+, dithiothreitol, and β-mercaptoethanol. The Km and Vmax values of the l-asparaginase for the l-asparagine were 3.22mmolL-1 and 1.55 IU μg-1, respectively. Moreover, the recombinant l-asparaginase had the ability to mitigate acrylamide formation in potato chips. Compared with the untreated group, the content of acrylamide in samples treated with the enzyme was effectively decreased by 55.9%. These results indicate that the novel type I l-asparaginase has the potential for application in the food processing industry.

Reduction of acrylamide formation in potato chips during deep-frying in sunflower oil using pomegranate peel nanoparticles extract

Lyophilized pomegranate peel nanoparticles extract (LPP-NPsE) is rich in bioactive compounds and could be applied as a natural antioxidant. This study evaluated the effect of using LPP-NPsE as an antioxidant on the oxidative stability of sunflower oil and reducing of acrylamide induction in potato chips during deep frying. LPP-NPsE was incorporated into sunflower oil (1000 mg/kg) while butylated hydroxytoluene (BHT, 200 mg/kg) and tocopherols (1000 mg/kg) were used as a positive control. Peroxide value (PV), total polar compounds (TPCs), free fatty acids (FFAs), and conjugated dienes and trienes were determined during frying to monitor oil stability. LPP-NPsE was effective and had the lowest PV, FFA, and TPC during frying. The acrylamide content was determined using HPLC coupled with a photo diode array detector. The initial value of acrylamide was low (192 mg/kg), while the highest acrylamide content was detected in control deep-fried potato chips (1674 mg/kg) after 20 frying cycles. The reduction (54%) in acrylamide content in potato chips was achieved after the addition of LPP-NPsE. LPP-NPsE could be favorably used as an antioxidant for acrylamide reduction in sunflower oil during deep frying.

Effect of Microwave Frying on Acrylamide Formation in Potato Chips

The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide in microwave-fried potato chips. The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W. The highest level was 13230 ppb at 800 W for 120 s. Moreover, the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb. As a result of this study, it was concluded that microwave frying at high thermal process 180°C, 800 W, 120 s could form high level of acrylamide.

Evaluation of acrylamide reduction potential of l-asparaginase from Fusarium culmorum (ASP-87) in starchy products

Acrylamide, a potential carcinogen is formed when starchy foods are fried or baked above 120 °C. l-asparaginase is an enzyme that catalyzes the hydrolytic cleavage of the amino acid l-asparagine, the precursor for acrylamide, to l-aspartic acid and ammonia thereby reducing the acrylamide formation in starchy foods. The acrylamide levels in the starchy food products obtained from local market was estimated. The potential of l-asparaginase purified from Fusarium culmorum (ASP-87) to reduce acrylamide formation in potato chips and sweet bread were investigated. The results revealed that high levels of acrylamide ranging from 690 μg kg−1 to 4475 μg kg−1 were detected in the samples collected from local market. The potato chips and sweet bread samples treated with 300 U of l-asparaginase showed 85% and 78% reduction in l-asparagine content and the acrylamide levels of enzyme treated fried potato chips and baked bread reduced to 94% and 86% respectively, compared with the untreated control. Results of the study revealed that acrylamide was formed in starchy food products during frying and baking and l-asparaginase inhibited the formation of acrylamide making it a potential candidate in food processing industry to reduce acrylamide formation in starchy food products.

Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips

Consumers like fried snacks, and taste, color, and texture are key aspects in their preference. However, during frying of foods some toxic compounds, such as furan and acrylamide, are produced. The objective of this work was to mitigate furan and acrylamide formation in potato chips, without affecting their main quality attributes, by using vacuum frying. To accomplish this purpose, potato slices were fried at atmospheric (P abs 29.92 inHg) and vacuum conditions (P abs 3.00 inHg), using equivalent thermal driving forces (T water boiling point − T oil = 50, 60, or 70 °C). Furan and acrylamide concentration, oil content, and texture of both atmospheric and vacuum-fried samples were determined. Vacuum-fried potato chips showed reductions of about 81, 58, and 28% of furan, acrylamide, and oil content, respectively, when compared to their atmospheric counterparts. Additionally, the texture was not affected (p > 0.05) by changes in the pressure during frying. Results clearly showed that vacuum frying is an effective technology for furan and acrylamide mitigation in potato chips, since it reduces the content of both contaminants and preserves the quality attributes of fried snacks.

Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

The inhibitory role of autolysed yeast of Saccharomyces cerevisiae, vitamins B3 and B6 on acrylamide formation in potato chips

The efficiency of vitamins B3, B6, and the autolysed yeast on the decrease of acrylamide formation in potato chips was investigated in this paper and the optimal levels of three additives were summarized. Ten experimental groups including a control group were organized for all additives. Potatoes were soaked in different concentrations (0.1, 0.5, and 1%) of vitamin B3, B6, and the autolysed yeast treatments. The acrylamide level in potato chips was determined by gas chromatography–mass spectrometry (GC/MS). Results indicated 58, 50, and 33% reduction in acrylamide formation, when the vitamins B3, B6, and the autolysed yeast of Saccharomyces cerevisiae addition levels were 1 g/100 g. The elevated inhibitory effect was achieved with an increase in additive concentration. The present study indicated that vitamins B3, B6, and the autolysed yeast could significantly reduce the acrylamide content, without affecting the original flavor and crispness of potato chips.

Heat toxicant contaminant mitigation in potato chips

Heating foods immersed in oil during frying provides many attractive sensorial attributes including taste, flavor and color. However, some toxic compounds formed during frying of potatoes such as furan and acrylamide may constitute an increased cancer risk for consumers. The objective of this work was to mitigate the furan and acrylamide formation in potato chips without increasing their oil uptake by optimizing the blanching treatment before final frying. Potato slices were blanched in order to simultaneously leach out ascorbic acid and reducing sugars, the most important precursors of furan and acrylamide generation in thermally treated starchy foods. A central composite design was implemented to optimize the temperature-time blanching conditions under which furan, acrylamide and oil content in potato chips were minimized. The optimum blanching conditions were 64 °C and 17 min in which significant reductions of furan, acrylamide and oil content (91%, 54% and 19% respectively) were reached.

Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. Results revealed that potato variety and blanching time-temperature were important parameters for acrylamide formation in potato chips. Acrylamide content in Sante variety potatoes, which contained the highest amount of reducing sugars, was found to be the highest (8825 µg kg(-1)). However, Savalan, containing the highest asparagine concentration, showed the lowest amount of acrylamide due to its lower reducing sugar content. Blanching reduced acrylamide formation; it was more efficient at 75 °C for 9 min, with an average reduction of 74%. The effect of three frying temperatures (170, 180 and 190 °C) on acrylamide formation was also studied just for the Agria potato variety. Increasing frying temperature led to a significant increase in acrylamide formation. Potato variety and processing conditions were important parameters for acrylamide formation in potato chips. The combination of a suitable variety and appropriate processing conditions could considerably reduce acrylamide content.

Purification, characterization and kinetic properties of extracellular l-asparaginase produced by Cladosporium sp.

L-asparaginase from Cladosporium sp. grown on wheat bran by SSF was purified. Enzyme appeared to be a trimer with homodimer of 37 kDa and another 47 kDa amounting to total mass of 121 kDa as estimated by SDS-PAGE and 120 kDa on gel filtration column. The optimum temperature and pH of the enzyme were 30 °C and 6.3, respectively with Vmax of 4.44 μmol/mL/min and Km of 0.1 M. Substrate specificity studies indicated that, L-asparaginase has greater affinity towards L-asparagine with substrate hydrolysis efficiency (Vmax/Km ratio) eightfold higher than that of L-glutamine. L-asparaginase activity in presence of thiols studied showed decrease in Vmax and increase in Km, indicating nonessential mode of inactivation. Among the thiols tested, β-mercaptomethanol, exerted inhibitory effect, suggesting a critical role of disulphide linkages in maintaining a suitable conformation of the enzyme. Metal ions such as Ca(2+), Co(2+), Cu(2+), Mg(2+), Na(+), K(+) and Zn(2+) significantly affected enzyme activity whereas presence of Fe(3+), Pb(2+) and KI stimulated the activity. Detergents studied also enhanced L-asparaginase activity. In-vitro half-life of purified L-asparaginase in mammalian blood serum was 93.69 h. The enzyme inhibited acrylamide formation in potato chips by 96 % making it a potential candidate for food industry to reduce acrylamide content in starchy fried food commodities.

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

In this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) were fried at 170 °C for 5 min (final moisture content of ∼2.0 g/100 g). Prior to frying, potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control I); (ii) Rinsing in distilled water plus blanching in hot water at 85 °C for 3.5 min; (iii) Rinsing in distilled water plus immersion in an asparaginase solution (10000 ASNU/L) at 50 °C for 20 min; (iv) Rinsing in distilled water plus blanching in hot water at 85 °C for 3.5 min plus immersion in an asparaginase solution (10000 ASNU/L) at 50 °C for 20 min; (v) Rinsing in distilled water plus blanching in hot water at 85 °C for 3.5 min plus immersion in distilled water at 50 °C for 20 min (control II). Blanching in hot water (ii) was almost as effective as asparaginase potato immersion (iii) in order to diminish acrylamide formation in potato chips (acrylamide reduction was ∼17% of the initial acrylamide concentration). When potato slices were blanched before asparaginase immersion, the acrylamide content of the resultant potato chips was reduced considerably by almost 90%. We have demonstrated that blanching of potato slices plus asparaginase treatment is an effective combination for acrylamide mitigation during frying. It seems to be that blanching provokes changes in the microstructure of potato tissue leading to an easier and more effective diffusion of asparaginase.

Most Cited Papers of 2004

In 2006 we initiated recognition of the most cited paper in the Journal of Food Science published 3 calendar years earlier. We also identify the most cited paper in each of JFS's sections. From ISI Citation Reports, of the 361 citable papers published in JFS in 2004, 107 were cited at least once either in JFS or other journals in the Food Science and Technology sector (93 journals in total). Although a 30% citation rate seems to be a rather small percentage, remember that papers in JFS have a longer cited half life than most other food science and technology sector journals (>10 years compared to 7.4 years), and we are taking the measure after only 2 to 3 years in press. However, I am confident that we can do even better as we continue to improve the quality of papers published in JFS. The authors of the most cited papers will each receive a certificate of recognition from the Institute and be invited to attend the Reviewers, Scientific Editors, and Associate Editors reception on Tuesday night at this year's IFT Annual Meeting and Food Expo. Congratulations to the authors of each of these papers and thank you all for considering publishing your research work in IFT's peer-reviewed journals. There are two most cited papers in JFS published in 2004 as recorded May 2007: Food Engineering and Physical Properties section of JFS Granda C, Moreira RG, and Tichy SE “Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying” Journal of Food Science 69(8):E405-E411 October 2004 Times Cited: 10. Concise Reviews and Hypothesis section of JFS Aguilera JM, Michel M, and Mayor G “Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid? A Hypothesis Paper” Journal of Food Science 69(7):R167-R174 September 2004 Times Cited: 10. Most cited papers in the remaining sections of JFS for 2004: Most cited in the Food Chemistry and Toxicology section of JFS Herbach KM, Stintzing FC, and Carle R “Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) Preparations” Journal of Food Science 69(6):C491-C498 August 2004. Most cited in the Sensory and Nutritive Properties section of JFS Kidmose U, Hansen SL, Christensen LP, and others “Effects of Genotype, Root size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots (Daucus carota L.)” Journal of Food Science 69(9):S388-S394 November-December 2004. Most cited in the Food Microbiology and Safety section of JFS Palekar MP, Cabrera-Diaz E, Kalbasi-Ashtari A, and others “Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe” Journal of Food Science 69(9):M267-M273 November-December 2004.

Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips

ABSTRACT: Recent studies have shown that subjecting foods to high temperatures during cooking processes such as frying gives rise to the formation of acrylamide. Several factors including product composition and processing conditions affect the rate of formation of this chemical in starch-rich foods. Low reducing sugar and the amino acid asparagine content is desired when cooking because the formation of acrylamide is attributed to the Maillard reaction that occurs between these food components. The cultivar ‘Atlantic’ was used to determine the effect of potato components (reducing sugars and asparagine) on acrylamide content during frying in a traditional fryer. A model system was developed by infusing leached potato slices with predetermined amounts of glucose and asparagine. Increasing glucose and asparagine content in the slices increased the acrylamide content in the potato chips. Color could not be used as an indication of acrylamide content because potato chips with similar color had very different acrylamide concentrations.