Hello,

I hope reading this article will guide you

https://doi.org/10.1016/j.lwt.2004.03.001

Hope this will help.

Article An overview of the combination of emerging technologies with...

I hope this will be helpful

https://www.researchgate.net/publication/230809621_Is_lowering_reducing_sugars_concentration_in_French_fries_an_effective_measure_to_reduce_acrylamide_concentration_in_food_service_establishments

https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet

The lower the sugar concentration, the less likely it is to form acrylamide

Acrylamide content is directly proportional to sugar content

Greetings

Before deciding on reducing sugar concentration you first have to consider temperature which is indeed the main contributing factor toward the development of acrylamide in these foods. However, it would more helpful to answer your query if you share the processing temperature.

يتكون الاكريل الامايد من السكر ومن النشا ولكن كلما قل السكر الحر عند قلي البطاطا افضل