Effects of potato cultivars and processing methods on acrylamide formation in fresh-cut potato chips

The present study aimed to determine the effects of potato cultivars, processing methods, and processing conditions on acrylamide formation in fresh-cut potato chips. Tubers of five potato cultivars (Daxiyang, Shiyan1, V7, Youjin885, Zao35) were processed into potato chips using five methods (pan-cooking, deep-frying, oven-baking, microwaving, and air-frying). Among the five cultivars, tubers of potato Youjin885 were identified as the most suitable cultivar for producing potato chips with the lowest acrylamide and its precursor contents. The levels of dry matter, reducing sugars, and amino acids in potato tubers were analyzed, and the results showed that asparagine and reducing sugars were significantly positively correlated with acrylamide formation, whereas serine, alanine, cysteine, glutamate, arginine, and histidine were significantly negatively correlated with acrylamide formation. Finally, the texture and color of Youjin885 chips were measured, and the optimal processing conditions were oven-baking at 180 °C for 10 min, resulting in an acrylamide content of 0.01 mg/kg.