The main purpose of this study is to reduce acrylamide content in potato product. In this context it will be essential to evaluate different genotypes of potato for their sugars and amino acids content and using safety chemical compounds to produce potato with low sugars and amino acids content. In addition, develop methods for chemical analysis of potato and potato product applicable to a wide range of genotypes. Therefore, several parameters that may significantly affect the efficiency of reduction of acrylamide content in potato product using different genotypes will be examined:
(1) Screening appropriate potato varieties for adaptation to diverse agroecologies and low sugars and amino acids content.
(2) Explore new technologies for rapid measurement of tuber reducing sugars and asparagine.
(3) Develop analytical methods for determination of acrylamide in chip and processed potato products.
(4) Establish quantitative relationships between tuber composition and acrylamide in end products.
(5) Reducing acrylamide content in end potato product by chemical additives.