Abstract 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.

中文翻译：

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减少来自三个商业品种的薯片中丙烯酰胺形成、还原糖和游离天冬酰胺含量的加工策略

摘要 薯片是丙烯酰胺膳食摄入量的最高贡献者之一，丙烯酰胺是一种强效神经毒素，并且可能是热加工食品中的致癌物。本研究旨在确定油炸条件和添加剂处理对油炸薯片中还原糖、天冬酰胺水平和丙烯酰胺形成的影响。使用不同的油炸时间（3、5 和 7 分钟）和温度（160、170、180 和 190 °C）测试了三个商业上重要的切片品种（Atlantic、Snowden 和 Vigor）。发现薯片中的丙烯酰胺形成具有栽培品种特异性，并且随着油炸时间和温度的增加而增加。在高温下油炸时间短的薯片中的丙烯酰胺含量明显低于在低温下油炸时间长的薯片中的丙烯酰胺含量。在所有品种中，丙烯酰胺合成伴随着还原糖和天冬酰胺水平的显着降低。加工过的薯片中丙烯酰胺含量最低的品种是斯诺登，而所有品种中最有利于丙烯酰胺形成的条件是在 190°C 下油炸 7 分钟。使用 7 分钟的油炸时间，将油炸温度从 190°C 降低到 160°C，来自大西洋、斯诺登和 Vigor 的薯片中丙烯酰胺的形成分别减少了 84%、67% 和 78%。我们还检查了马铃薯切片热烫过程中添加剂的影响，例如 1% 乙酸、1% 柠檬酸、0.1 M 氯化钠、0.1 M 氯化钙、0.5% 抗坏血酸或 1 M l-甘氨酸。油炸。在蒸馏水中漂白导致所有品种中丙烯酰胺形成的最大减少（19-59%）。