Study On Reduction of Acrylamide in Potato Chips for Korean Varieties.

Study On Reduction of Acrylamide in Potato Chips for Korean Varieties. Acrylamide was classified as a probably carcinogenic substance to human(Group 2A) by IARC(Internation Agency for Research on Cancer). Nowdays, in Korea, effort to reduce acrylamide in potato chips is required. Potato varieties were tested as cv. Goun which was bred in 2005 for processing varieties of potato in South Korea. As cv. Goun has high solids and high starch content, so it is suitable for processing. At chip processing for cv. Goun, methods to reduce the acrylamide content were carried out that in the first, when potato is cultivated, effect of applying potassium sulfate in soil to reduce asparagine content as a precursor of acrylamide. the second, acrylamide content in potato chips according to storage condition and processing time. the third, effect of pre-treatment to reduce acrylamide content when potato chip is processed. Through these study, the optimal conditions to reduce the acrylamide content for Korean varieties was to evaluate. As a result, potassium sulfate application reduced by 28% asparagine content. so cultivation method to minimize the acrylamide content was researched. the acrylamide concentration variation was analysed according to storage conditions and processing time. Through pre-treatment with ascorbic acid, acrylamide content in potato chips was shown by about 54% reduction.