Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

► Amaranth protein isolate reduced acrylamide formed in cookies by 89%. ► This addition did not produce changes in the colour or the hardness of the cookies. ► Amaranth protein isolate reduced acrylamide formed in tortilla chips by 51-62%. ► This addition did not produce changes in the colour but hardened the chips by 16-36%. ► These results point to amaranth proteins as attractive acrylamide mitigators.