Reduction of Acrylamide in Potatoes, Bread and Coffee.

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.

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Effects of Acrylamide Found in Starchy Foods (Crisp, Chips, Potatoes)

crispy potato chips

Did you know that cooking at higher temperatures such as frying might produced dangerous substances? One of the chemicals produce at higher temperature is the acrylamide. Crisp, chips, bread, crisp bread and other starchy foods cooked at higher temperature contain this substance.

Acrylamide causes cancer in animals. The probability that it might also cause cancer in human is high.

Food Standard Agency of United Kingdom is studying the formation of acrylamide and how it can be prevented or reduced.

Some of the findings are:
1) Cook chips lighter, darker colored chips contain more acrylamide.
2) Do not store potatoes in refrigerator. This makes potatoes produce more sugar and produce more acrylamide during cooking.
3) Water boiling temperature never produces acrylamide.
4) Soak potatoes in water for 30 minutes before frying.
5) Cooking frozen chips have lesser acrylamide.

Specific temperature at which acrylamide forms is not yet established.

crispy potato chips