Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis

Two observational tests were designed to investigate the influence of consumer decisions during preparation French fries from fresh potatoes on acrylamide formation. In both tests, color was paramount importance volunteers with regards decision stop frying process. CIE-Lab* parameters and visual assessments associated general content its classification according EU benchmark levels (BL, 500 ?g/kg). Binary logistic regression analysis revealed that parameter a* main factor in determining probability being above BL, regardless culinary practices applied. A cut-off 0.855 for produced greatest sensitivity (81.1%) specificity (99.9%) classifying samples acceptable BL content. An increase one unit more than quadruple risk not falling within BL. When no external reference provided, misclassified 33.6% as having a golden color. Harmonized criteria based chart indicates are necessary producing reduced contents and, this way, limit exposure domestic settings.