Effect of Temperature on Acrylamide in Potato (Solanum Tuberosum) Chips

Abstract

In the recent past scientists in Britain, Sweden and South Africa have discovered that the process of cooking starchy foods under high temperatures produces acrylamide in those foods. Fried products including potato chips and crisps have been reported to contain high levels of acrylamide, a potential carcinogenic and neurotoxic substance of great concern to consumers. Samples were purposefully obtained from some retail outlets in Kisii County in the most visited hotels and retail centers. The effect of temperature was analysed using Time–temperature data which were acquired after every second using a digital multimeter and later analytically prepared before analysis to avoid contamination and also to ease the analytical procedure before they were injected to the High Performance Liquid Chromatography for analysis. Both descriptive and inferential statistical tests including analysis of variance (ANOVA) and least significant difference test (LSD) for the variables were carried out using the Statistical Analysis System (SAS) version 9.1.3.