Question:medium

Which conditions are favorable for the formation of acrylamide in foods?

Show Hint

Acrylamide is associated with browning and crust formation (Maillard reaction). This requires dry, high-temperature cooking methods like frying or baking.
  • High moisture and low temperature
  • Low moisture and high temperature
  • High moisture and high temperature
  • Low moisture and low temperature
Show Solution

The Correct Option is B

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