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17.04.2018 - Analytics

VegetableChipsFromTheOven–AvoidingHighAcrylamideContent

Vegetable chips are made by frying or baking thin vegetable slices. In industrially produced products, the amounts of acrylamide found have often exceeded the guideline value for potato chips set by Regulation (EU) 2017/2158. The CVUA Stuttgart conducted a laboratory experiment to determine the amounts of acrylamide formed when vegetable chips are prepared in a conventional oven. During the baking trials, the temperature and baking time were varied for beetroot, carrots, and potatoes to assess their impact.

There is currently no guideline value for acrylamide in vegetable chips. Therefore, the guideline value of 750 µg/kg for potato chips was used as a reference for the baking trials, as vegetable chips are prepared and consumed like potato chips.

The results of the baking trials show that the acrylamide content depends on temperature and baking time, but the type of vegetable is crucial. The guideline value was only exceeded for beetroot chips after a baking time of 50 minutes at 150°C, while for carrots and potatoes it was exceeded at 140°C in the same time. At a temperature of 180°C, all vegetable chips showed increased acrylamide content. High acrylamide levels were sometimes not noticeable sensorily; on the other hand, there were also cases where sensory deviations occurred, yet the acrylamide levels were unremarkable.

To keep the acrylamide content in the products low, the temperature and baking time should be adjusted to the type of vegetable, and baking should ideally start with low temperatures and times. Baking temperatures above 180°C should be avoided, and dark, roasted-tasting vegetable chips should be discarded as a precaution.
 

In our Tentamus laboratories, we routinely conduct acrylamide analyses. We provide fast and reliable results for you.

Our customer advisors are very happy to assist you with any questions.

Source: Chemical and Veterinary Investigation Offices (CVUA)