Reduction of acrylamide level in French fries by employing a temperature program during frying


PALAZOĞLU T. K. , GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.56, sa.15, ss.6162-6166, 2008 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 56 Konu: 15
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1021/jf073046l
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Sayfa Sayıları: ss.6162-6166

Özet

In this study, the effect of employing an oil temperature program during frying on the acrylamide content of French fries was investigated. The frying conditions that could lead to lower acrylamide levels in French fries were first simulated by means of an experimentally validated frying model. Then, experiments were conducted to test the simulated conditions in real frying process. Different time/temperature combinations (4 min at 170 degrees C, 2 min at 170 degrees C + 2 min at 150 degrees C, 1 min at 170 degrees C + 3 min at 150 degrees C, 1 min at 190 degrees C + 3 min at 150 degrees C) were employed for frying potato strips (8.5 x 8.5 x 70 mm), and the resultant acrylamide levels were determined with a gas chromatography-mass spectrometry (GC-MS) method. The results indicated that acrylamide levels in French fries can be reduced by half if the final stage of the frying process employs a lower oil temperature. Therefore, the method appears to be an effective way of controlling the acrylamide level in the final product.