Czech J. Food Sci., 2004, 22(10):S15-S18 | DOI: 10.17221/10602-CJFS

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. Van Peteghem
1 Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
2 Scientific Institute of Public Health, Brussels, Belgium
3 Interprovincial Research Institute for Potato Production, Beitem-Kruishoutem, Belgium
4 Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Food Analysis, Ghent, Belgium

Acrylamide, which is a suspected human carcinogen, is particularly formed in starch-rich foodstuffs, like potato. The inter- and intraspecies variability of the potato causes a dispersion in the amount of acrylamide. This intraspecies variability can be influenced through agricultural practices and storage conditions. By assessing these factors, advice to potato producers can be given in order to lower the formation of acrylamide during frying.

Keywords: acrylamide formation; potatoes; extrinsic and intrinsic variables

Published: December 31, 2004  Show citation

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De Wilde T, De Meulenaer B, Mestdagh F, Verhé R, Govaert Y, Fraselle S, et al.. Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables. Czech J. Food Sci. 2004;22(Special Issue):S15-18. doi: 10.17221/10602-CJFS.
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