TABLE 3.
Simple and multiple linear regression of associations between acrylamide concentration and potato samples of different compositions (n = 50).
| Simple linear regression | Multiple linear regression | |
|---|---|---|
| Acrylamide concentration (μg kg−1) | Acrylamide concentration (μg kg−1) | |
| β (95% CI) | β (95% CI) | |
| Potato models | ||
| Asn‐GFS (model 1) | 390.2 (182.5–597.93), p < .0001 | 490.93 (−20.54, 72.01), p < .001 |
| Glu‐Fru (model 3) | 305.66 (86.32, 524.99), p = .007 | 413.15 (274.33, 551.97), p < .001 |
| Sucrose (model 4) | 172.80 (−58.41, 404.02), p = .14 | 290.93 (152.10, 429.75), p < .001 |
| Potato cultivars | ||
| Agria | 295.76 (−20.34, 611.86), p = .06 | 415.87 (225.08, 606.670), p < .001 |
| Kennebec | 188.60 (−134.36, 511.52), p = .25 | 321.98 (152.10, 429.75), p < .001 |
| Monalisa | 49.87 (−277.36, 377.09), p = .76 | 179.81 (−10.97, 370.61), p = .064 |
| Temperature | ||
| 170°C | 98 (−118, −137), p = .88 | 90 (−95, −113), p = .26 |
| 190°C | 0 | 0 |
| Technique | ||
| Air frying | −76 (−212, −59), p = .26 | −57 (−168, −54), p = .31 |
| Deep frying | 0 | 0 |
Note: β of the dependent variable acrylamide concentration is presented with 95% CI using simple and multiple linear regression. Significance at p < .05. 190°C and deep‐frying cooking techniques were taken as references in the statistical analysis.