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The aim of this work was to examine the effect of blanching or soaking in different acid solutions on the acrylamide content in potato crisps. Furthermore, the effects of a shorter frying time and a lower frying temperature combined with a postdrying were investigated. Soaking or blanching of potato slices in acidic solutions decreased the pH of potato juice and increased the extraction of amino acids and sugars. Potato crisps obtained after such pretreatments were characterized by lower acrylamide content. The most effective extraction of free amino acids and sugars as well as the largest decrease of acrylamide content (90%) in crisps was obtained when potato slices were soaked in acetic acid solution for 60 min at 20 degrees C. Shorter frying time followed by postdrying resulted in low-moisture potato crisps. Furthermore, the postdrying treatment gave a decreases in acrylamide content of approximately 70% when potato slices were fried at 185 degrees C and approximately 80% when potato slices were fried at 160 degrees C. Effective ways of decreasing acrylamide content in crisps production have been found. Crisps with low acrylamide content and good sensory quality can be obtained either by blanching in acetic acid as pretreatment or by a short frying followed by postdrying.

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The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by approximately 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%.