FIELD: food industry.
SUBSTANCE: method involves dihydroquercitin addition to a carbohydrate-containing ingredient of the treated food product or its impregnation with dihydroquercitin in an amount of 0.06 - 6 weight parts per 100 weight parts of the said ingredient in terms of dry substance before or during the thermal treatment process at a temperature of 120°C or higher. The treated food product contains an asparagine source represented by carbohydrate and asparagine or peptide.
EFFECT: invention allows to significantly decrease acrylamide content in the ready food product without detriment to the product organoleptic characteristics.
10 cl, 2 dwg, 2 tbl, 2 ex
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