As known, the suspected carcinogen acrylamide can form in a wide range of cooked foods, including potato derivatives, bakery products and roasted coffee (Claeys et al., 2005 and Friedman and Levin, 2008). The main route of acrylamide formation is represented by the Maillard reaction, which involves the reaction of asparagine with a carbonyl compound (Mottram et al., 2002 and Stadler et al., 2002).