الفهرس 
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Abstract
Acrylamide was shown to be a neurotoxicant, reproductive toxicant, and carcinogen in experimental
animals. There are consensus among international food safety group that acrylamide in the diet should be
reduced.
This study was proposed to reduce the acrylamide content in some foods such as fried potato and
biscuits, using some agents. Formation of acrylamide in fried potato and biscuits was found to be depending on
the composition of raw materials as well as the frying temperature and time. The effect of pretreatments on
potato chips and strips (washing, soaking in water for 30 to 60 min, blanching, freezing and freezing after
blanching) on acrylamide formation were studied. The results indicated that, washing process reduced the
acrylamide content with 15.2 and 12.6% in potato chips and strips, respectively, also soaking in water for 30 to
60 min reduced the acrylamide levels more than washing only. Blanching process was more effective on
reduction acrylamide formation, as well as freezing after blanching caused a significant reduction than freezing
without blanching. Dipping potato chips in citric acid, calcium chloride and sodium chloride solutions with
concentrations (0.2, 0.4 and 0.6 % for 30,45 and 60 min) reduced acrylamide to 74.2, 75.8, 87.7%, respectively.
Also effect of using glycine, ascorbic acid and sage (plant powder) with concentrations (0.2, 0.4 and 0.6%)
reduced acrylamide formation to 73.2%, 65.1%, 80.9%, respectively. Sensory evaluation results showed that, no
effects were observed on color, texture and taste of fried potato chips and biscuits as compared with control
sample.