Table 2.
Acrylamide content of potato products before final preparation and after different domestic preparation methods
| Product variety | Preparation methods | AAcrylamide (μg/kg) | |
|---|---|---|---|
| n | mean | ||
| French fries | |||
| Crinkle | Before final preparation | 5 | 410 ± 41 |
| Pan-frying | 535 ± 49 | ||
| Deep-frying | 539 ± 45 | ||
| Roasting | 660 ± 51 | ||
| Microwaving | 744±72 | ||
| Thick-cut, | Before final preparation | 3 | 358 ± 81 |
| Pan-frying | 527 ± 39 | ||
| Deep-frying | 568 ± 41 | ||
| Roasting | 704 ± 68 | ||
| Microwaving | 763 ± 55 | ||
| Shoestring | Before final preparation | 3 | 480 ± 11 |
| Pan-frying | 622 ± 10 | ||
| Deep-frying | 685 ± 15 | ||
| Roasting | 817 ± 17 | ||
| Microwaving | 863 ± 25 | ||
| Other potato products | |||
| Cubes | Before final preparation | 3 | 188 ± 10 |
| Pan-frying | 341 ± 17 | ||
| Deep-frying | 392 ± 18 | ||
| Roasting | 527 ± 28 | ||
| Microwaving | 679 ± 70 | ||
| Wedges | Before final preparation | 3 | 197 ± 18 |
| Pan-frying | 436 ± 18 | ||
| Deep-frying | 451 ± 19 | ||
| Roasting | 588 ± 22 | ||
| Microwaving | 635 ± 30 | ||
| Noisettes | Before final preparation | 3 | 337 ± 16 |
| Pan-frying | 387 ± 19 | ||
| Deep-frying | 405 ± 7 | ||
| Roasting | 547 ± 9 | ||
| Microwaving | 696 ± 12 | ||
| Pancakes | Before final preparation | 3 | 286 ± 2 |
| Pan-frying | 437 ± 11 | ||
| Deep-frying | 422 ± 13 | ||
| Roasting | 564 ± 10 | ||
| Microwaving | 694 ± 11 | ||
A Mean ± standard deviation, n = The number of the same type of products