Mitigating Health Risks in French Fries: Understanding Acrylamide and Hydroxymethylfurfural Management Through Potato Variety and Storage Exploration

ABSTRACT French fries are a beloved and widely consumed snack, but their quality and safety can be affected by factors such as potato variety and storage conditions. In this study, we investigated the influence of three potato varieties ( Kufri Chipsona 1, Kufri Frysona, and Kufri Chipsona 3 ) and varying storage durations on the chemical composition, color, fat content, and the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in French fries. The goal was to optimize the selection of potato varieties and storage periods to produce French fries with minimal health‐related compounds. Our results revealed that the choice of potato variety and storage conditions significantly impacted the composition of French fries. Potatoes with low reducing sugar content and specific storage temperatures are essential for producing high‐quality French fries. Among the potato varieties tested, Kufri Frysona stored for 15 days, emerged as the best choice for minimizing the AA and HMF formation in the final product. The study also established strong correlations between the chemical composition of potatoes and the formation of AA and HMF during frying. This research emphasizes the importance of selecting the right potato variety and storage conditions to mitigate, health risks of fried foods.