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Sensorial Assessment of Different Mitigation Strategies of Acrylamide in Potato Chips

EasyChair Preprint no. 5586

9 pagesDate: May 23, 2021


Acrylamide (AA) occurs in foods commonly consumed in diets worldwide. It is formed from the reaction of reducing sugars (e.g., glucose or fructose) with the amino acid asparagine via the Maillard reaction, which occurs during heat processing of foods, primarily those derived from plant origin, such as potato and cereal products, above 120℃. The International Agency for Cancer Research (IARC) classifies acrylamide as “probably a human carcinogen” based on animal studies. It is a potential human carcinogen, genotoxicant and a known human neurotoxicant. However, efforts to reduce the formation of AA in food have resulted in some success. The aim of the present work was to evaluate the effect of different mitigation strategies of acrylamide on sensory properties of potato chips through 9 point hedonic scale. Mitigation strategies include reduction of temperature during frying, addition of organic acid (e.g., citric acid) and use of rosemary extract. Acrylamide formation increased dramatically with increase in frying temperature. Minimum amount of acrylamide formed at temperature of 160°C. Frying at temperature 160°C does not affect the sensory properties of chips. Dipping of potato chips in solution of citric acid at concentration of 1% significantly reduce acrylamide. It does not have any effect on crispiness and flavor of potato fries. Rosemary extract used in the range of 2%, it reduce acrylamide but has effect on sensory properties of potato chips and decrease the firmness of chips. From the results it can be concluded that decreasing temperature, use of rosemary extract and citric acid reduce acrylamide but use of 1% citric acid gives best sensory results.

Keyphrases: Acrylamide, Carcinogen, citric acid, Genotoxicant, Neurotoxicant, Rosemary extract, Temperature

BibTeX entry
BibTeX does not have the right entry for preprints. This is a hack for producing the correct reference:
  author = {Mahwash Aziz and Iqra Azam and Aiza Zafar},
  title = {Sensorial Assessment of Different Mitigation Strategies of Acrylamide in Potato Chips},
  howpublished = {EasyChair Preprint no. 5586},

  year = {EasyChair, 2021}}
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