If acrylamide contents of food products worries you, then the following might help minimize it in every food preparation you make. It specifically point to potatoes, bread and coffee but could also be applied to other related products.
Frying produces the highest acrylamide content, followed by roasting, then baking. Boiling and microwaving whole potatoes doe not produce it. Roasting and baking are better than frying. Boiling and microwave are best among the methods tested.
Foods cooked in smaller pieces produces more of this substance. So opt to prepare food in larger pieces. You may still cut it just before serving.
Soak slices in water for 15 to 30 minutes. It reduces acrylamide formation. Drain well before cooking. Not doing so may cause splattering and fire.
Store potatoes in dark cool places and away from moisture. Refrigeration causes increased acrylamide production during cooking. Remember, refrigeration is not always the best option. This contradicts the step in which the pre-fried potatoes should be frozen before re-frying.
More is produced for longer period and higher temperature cooking. A golden yellow to golden brown doneness is recommended for lesser acrylamide.
A light brown toasted bread is better over the darker toast. The latter contains less acrylamide.
No solution yet for acrylamide in coffee. It is not known if the light roasted coffee contain lesser than dark roasts.
Remember, all starchy foods produce acrylamide when baked, roasted or fried at temperature of 100°C and over.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.