An investigation was carried out to determine the factors of greatest significance for the level of acrylamide formation in fried potato crisps. Factors under investigation were potato variety, the inclusion of a water soak prior to frying, cooking oil type, cook ing temperature and cooking time. Data showed that cooking time and temperature had the greatest influence on acrylamide for mation. Cooking oil type and soaking were found to be insignificant. Potato variety had a significant effect, with acrylamide levels found to be controlled by the levels of reducing sugars rather than asparagine. In addition, there were indications that the condition of the cooking oil (as indicated by peroxide value) did not affect acrylamide levels.
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