Effect of frying temperature and slice thickness on sensory attributes and acrylamide content in potato crisps of selected Kenyan varieties

Acrylamide, a chemical found in several carbohydrates rich foods processed at high temperatures, has been classified as potential human carcinogen; the need to minimize its presence diet cannot be overemphasized. This study was designed determine how acrylamide formation is influenced by potato varieties, processing temperatures and slice thickness crisp produced from established Kenyan varieties. Four varieties (Kenya Mpya, Sheherekea, Tigoni Dutch Robjin) were purposively selected due their suitability for production planted KARLO Tigoni. The tubers harvested maturity, cured, peeled sliced into three thicknesses (1-0mm, 1.5mm 2.00mm) subjected frying of 160°C, 170°C 180°C until ready. dry matter ranged between 21.5 28.4%. fructose levels 0.068 - 0.241 %; glucose 0.155%- 0.218%; Sucrose 0.61 0.87%. In crisps Kenya Mpya variety fried 160°C 2.0mm had highest moisture content 2.575%. Most four different light colored with lightness (L*) parameters greater than 50 towards red shown positive values redness parameter (a*) indicating that there excess browning products during frying. Acrylamide significantly (P≤0.05) differed 3129 13480ppb. There significant difference (p≤0.05) resulting higher compared those 170°C. Similarly, (a*). strong correlation (r=0.761) (r=0.44) formation.