Acrylamide in potato crisp—the effect of raw material and processing

Reducing sugars and free amino acids were analysed in slices from three potato cultivars before and after blanching (0–3 min). The potato crisps were deep fried at 185 °C for different times (3–8.5 min), and analysed for the concentration of acrylamide (AA) and moisture. Potato cultivar and the temperature during processing were important parameters for AA formation in potato crisps. The amount increased with an increase in the processing time. Blanching before deep-frying reduced the concentration of free asparagine and reducing sugar in the raw material. We found no effect of blanching as pretreatment on the concentration of AA in the potato crisps. Any relationship was not detected between the levels of asparagine in the different cultivars, before and after blanching, and the formation of AA in the crisp products. However, it was shown that the content of reducing sugars determined the level of AA after frying.