Mitigating effect of calcium and magnesium on acrylamide formation in tortilla chips

Background and objectives The effectiveness of calcium and magnesium, as CaCl2 and MgCl2, respectively, to reduce acrylamide formation in tortilla chips fried in soybean oil during 30 s at 190°C was evaluated. Findings Acrylamide was reduced 69%, 70%, and 74% by adding 0.04, 0.08, and 0.12 M of MgCl2 solutions to prepare the masa, compared with the reductions in 52%, 67%, and 52% obtained using 0.04, 0.08, and 0.12 M of CaCl2, respectively. The color, oil absorption, and the fracture force of tortilla chips using CaCl2 were similar to those of the control. In contrast, tortilla chips with added MgCl2 were darker and not as hard as the control. Conclusions The use of salts such as CaCl2 or MgCl2 is a reliable and effective acrylamide mitigation strategy in tortilla‐chip production. Significance and novelty The use of calcium or magnesium salts during masa preparation can be a simple, inexpensive, and effective way to mitigate acrylamide formation during the processing of tortilla chips and other thermally processed maize‐based foods that are widely consumed by the population.