Effects of the drying process on acrylamide formation in potato powders.

摘要

Acrylamide content and content of its main precursors (asparagines, glucose and fructose) were obtained from samples of potato powders from two cultivars (Agria and Merit) subjected to two different types of cultivation (conventional and organic) using a drum-dryer under different processing conditions. In order to obtain dry products with a low acrylamide level, the Agria cultivar proved most suitable because its acrylamide content was low regardless of processing conditions. Samples from organic cultivation showed a slightly lower acrylamide content than that of samples from conventional cultivation.