Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

The content of reducing sugars and asparagine, responsible for the formation of acrylamide, was determined in eight Indian potato varieties. Among these, Kufri chipsona-2 and Kufri lavkar showed the lowest level of reducing sugar (680.68 ± 56.50 mg/kg) and asparagine (2074.36 ± 122.27 mg/kg), respectively. The acrylamide content in potato chips prepared from Kufri chipsona-2, the variety that is used commercially in India for making potato chips was also the lowest. Irradiation of this variety of potatoes at the sprout inhibition dose of 60 Gy and subsequent storage for six months showed a 10.7% lower content of reducing sugars at both 14 and 4 °C. The acrylamide content was 8.41% and 6.95% lower in chips from irradiated potatoes stored at 14 and 4 °C than the corresponding non-irradiated controls. The colour of the chips was also better in irradiated potatoes as judged from the L∗ and a∗ values.

Research highlights
► Indian varieties of potatoes were screened for their ability to form acrylamide.
► Irradiation reduces sprouting, and hence the reducing sugars.
► Irradiated potatoes showed lower content of acrylamide in potato chips.