Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries

Tuta S., PALAZOĞLU T. K., GÖKMEN V.

JOURNAL OF FOOD ENGINEERING, vol.97, no.2, pp.261-266, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 2
  • Publication Date: 2010
  • Doi Number: 10.1016/j.jfoodeng.2009.10.020
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.261-266
  • Keywords: French fries, Acrylamide, Microwave pre-thawing, Frying, PROCESSING CONDITIONS, REDUCTION, STORAGE, CEREAL, CHIPS, MODEL, FOODS, TIME
  • Hacettepe University Affiliated: Yes

Abstract

The objective of this study was to reduce frying time, and hence acrylamide level of French fries by microwave pre-thawing of frozen potato strips. Effect of this pre-treatment on acrylamide content and quality attributes of French fries was determined. Frozen par-fried potato strips (8.5 x 8.5 x 70 mm) were thawed in a microwave oven prior to final frying in sunflower oil at 170, 180, and 190 degrees C. Potato strips that were final fried without pre-thawing were considered as the control. Acrylamide analysis was performed by liquid chromatography-mass spectrometry (LC-MS) method. Microwave pre-thawing of frozen strips reduced the acrylamide level of French fries by 10% (from 17.7 to 15.9 ng/g), 89% (from 72.1 to 8.0 ng/g), and 64% (from 50.5 to 18.4 ng/g) for frying at 170, 180, and 190 degrees C, respectively, in comparison to the control samples. Quality attributes (texture, color, and oil content) of pre-treated strips were found to be comparable to those of the control. (C) 2009 Elsevier Ltd. All rights reserved.