Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content-Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

Featured Application The reduction of toxic acrylamide content in fried potato products, i.e., French fries and potato chips, is possible due to the existing knowledge on the selection of appropriate raw materials and various technological processes applied during the production of potato snacks. However, the formation of this compound in ready products has not been completely eliminated; therefore, the search for new methods and solutions is still current and necessary. The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.

Automated summary

The reduction of toxic acrylamide content in potato snacks is crucial due to its negative effects on human health. Manufacturers are searching for solutions while scientists continue to research ways to reduce or eliminate the presence of acrylamide in products.