Browsing by Subject "baking"

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    A Systematic Literature Review of Acrylamide Levels, Adverse Health Effects, and Reduction of Formation in Fried and Baked Potato Products
    (2023-05-01) Branco, Emile C.K.
    Acrylamide is a processing contaminant produced by the Maillard reaction at high temperatures, such as baking or frying. The Maillard reaction is also what creates the brown or caramelized color on the outside of food when going through these processes. Fried and baked potato products are one of the highest acrylamide producers in the food industry. Food researchers have proven the presence of acrylamide in this everyday food through studies which will get higher as the temperature gets higher and the length of time frying or baking gets longer. There are links between dietary acrylamide accumulation in the body and various cancers, reproductive issues, and neurological damage. Some discoveries and developments may help reduce acrylamide in potatoes, starting from pre-harvesting to post-processing. Given the high levels of acrylamide in potato products, research suggests additional monitoring of acrylamide in food products and their consumption.