Table 5.

Statistical analysis for the effect of preparation methods on the acrylamide content of potato products

Preparation methods	AAcrylamide (μg/kg)
Before final preparation	B416 ± 61a	C252 ± 72a	D322 ± 154a
Pan-frying	B561 ± 53b	C400 ± 46b	D469 ± 109b
Deep-frying	B597 ± 67b	C418 ± 53b	D495 ± 114b
Roasting	B727 ± 71c	C557 ± 51c	D630 ± 100c
Microwaving	B790 ± 64d	C676 ± 59d	D725 ± 107d

A Mean ± standard deviation, B French fries, n = 11, C Other potato products, n = 12, D All products, n = 23,

a, b, c, d – Mean in columns followed by the same letter are not significantly different (P ≤ 0.05)