Acrylamide is considered a potential carcinogen and is present at elevated concentrationiron bisglycinate 14mgs in different types of heat-treated foods. It is formed during baking, frying and roasting of raw materials from plant origin, particularly potatoes and cereals. Acrylamide is one of the reaction products in the Maillard reaction between the acrylamide precursors, amino acids and reducing sugars. A high natural level of acrylamide precursors and the specific processing conditions, mainly short frying at high temperatures between 160 and 190°C, put potato crisps in the group56 ferrous fumarate 305mg of food products with the highest level of acrylamide.
Screening of acrylamide contents in potato crisps using VIS and NIR technology
