Effects of processing parameters and citric acid pre-treatment on acrylamide formation in deep-fried yellow split pea ( <i>Pisum sativum</i> ) vade

= 0.044). Pre-treatment of dhal with citric acid (CA) notably reduced AA by 40.7-58.6% in dhal vade and 20.6-33.1% in fried oil, depending on CA concentration (0.005 M and 0.01 M). AA content showed a moderate positive correlation with pH (0.482). The reduction may be attributed to CA-induced protonation of asparagine, delayed AA-forming reactions from water uptake, and leaching of precursors through tissue modification. Overall, optimising frying conditions and incorporating CA pre-treatment effectively minimise AA formation in dhal vade.