Effect of Additives and Color on Levels of Acrylamide in Chips and Crisps from Selected Solanum Tuberosum Tubers

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Analysis reveals that additives and color influence acrylamide levels in Solanum tuberosum products, suggesting significant cooking impacts.

Acrylamide levels differ significantly across chips and crisps, with crisps showing higher concentrations.
The highest acrylamide concentration was 49.2 mg/kg in vinegar-flavored crisps, indicating additive influence on levels.
HPLC analysis was utilized to determine acrylamide and color parameters across various potato products collected from vendors.
The findings emphasize the role of the Maillard reaction in acrylamide formation due to temperature and additive interactions.

Obed Mainya Nyabaro (2025) studied this question.

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Analysis reveals that additives and color influence acrylamide levels in Solanum tuberosum products, suggesting significant cooking impacts.