Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

ylamide content in ylamide content in ylamide content in ylamide content in processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide was rapidly formed at over 160 °C, with the amount proportional to the heating duration and temperature. Free was rapidly formed at over 160 °C, with the amount proportional to the heating duration and temperature. Free was rapidly formed at over 160 °C, with the amount proportional to the heating duration and temperature. Free was rapidly formed at over 160 °C, with the amount proportional to the heating duration and temperature. Free was rapidly formed at over 160 °C, with the amount proportional to the heating duration and temperature. Free amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the aqueous system. L aqueous system. L aqueous system. L aqueous system. L aqueous system. Lysine and gly ysine and gly ysine and gly ysine and gly ysine and glycine w cine w cine w cine w cine were effectiv e effectiv e effectiv e effectiv e effective at inhibiting the for e at inhibiting the for e at inhibiting the for e at inhibiting the for e at inhibiting the formation of acr mation of acr mation of acr mation of acr mation of acrylamide in wheat-flour snacks ylamide in wheat-flour snacks ylamide in wheat-flour snacks ylamide in wheat-flour snacks ylamide in wheat-flour snacks. In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato chips fried for 1.5 min at 185 °C. These results indicate that the addition of certain amino acids by soaking the chips fried for 1.5 min at 185 °C. These results indicate that the addition of certain amino acids by soaking the chips fried for 1.5 min at 185 °C. These results indicate that the addition of certain amino acids by soaking the chips fried for 1.5 min at 185 °C. These results indicate that the addition of certain amino acids by soaking the chips fried for 1.5 min at 185 °C. These results indicate that the addition of certain amino acids by soaking the uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods. uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods. uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods. uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods.