Effect of frying time on acrylamide content and quality aspects of French fries |
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Authors: | Santina Romani Mara Bacchiocca Pietro Rocculi Marco Dalla Rosa |
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Affiliation: | (1) Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum, Università degli Studi di Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy |
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Abstract: | The effect of frying time on quality and acrylamide (AA) content of French fried potatoes, obtained simulating home-cooking
practices, was studied in order to investigate the optimal conditions to minimize the amount of produced toxicant together
with the maintenance of good culinary quality. French fries were obtained from fresh potatoes using a domestic fryer with
static basket; a 4:1 oil:product ratio and a fixed initial oil temperature of 180 °C were used. Several batches were fried
at different times (3, 4, 5, 6, 7, 8, 9 min). During frying tests the oil, the sticks surface and core temperatures were measured
by thermocouples. Analysis of water removal, oil uptake, colour, texture and AA content were carried out on fried final products.
AA content increased exponentially increasing the frying time. In our working conditions after around 4 min of frying, when
the temperature of potato surface and the oil bath reached, respectively, 120 and 140 °C, the increase of time became a key
factor in terms of the quantity of AA and its formation rate. On the basis of colour, oil content and AA level the best culinary
product was obtained after 5 min of frying. |
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Keywords: | Acrylamide French fries Frying time Frying temperature Home-cooking practices Quality |
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