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Question 10 You're making some potato chips. What can help keep acrylamide levels to a minimum here? Select one. Frying above 175^circ C Peeling the potatoes Cutting the potatoes into equal-sized pieces

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Question 10
You're making some potato chips. What can help keep acrylamide levels to a minimum here?
Select one.
Frying above 175^circ C
Peeling the potatoes
Cutting the potatoes into equal-sized
pieces

Question 10 You're making some potato chips. What can help keep acrylamide levels to a minimum here? Select one. Frying above 175^circ C Peeling the potatoes Cutting the potatoes into equal-sized pieces

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OwenProfessional · Tutor for 6 years

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### Peeling the potatoes

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## Step1: Understanding Acrylamide Formation<br />### Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. It is particularly prevalent in starchy foods like potatoes.<br /><br />## Step2: Impact of Frying Temperature<br />### Frying at temperatures above \(175^{\circ} \mathrm{C}\) can increase the formation of acrylamide. Therefore, maintaining a lower frying temperature can help minimize acrylamide levels.<br /><br />## Step3: Peeling the Potatoes<br />### Peeling potatoes can reduce acrylamide formation because the skin contains higher levels of the precursors that lead to acrylamide formation during cooking.<br /><br />## Step4: Cutting Potatoes into Equal-Sized Pieces<br />### Cutting potatoes into equal-sized pieces ensures even cooking, which can help in reducing the formation of acrylamide by preventing overcooking or burning.<br /><br />#
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