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Determination of acrylamide content of food products in Korea
Author(s) -
Koh BongKyung
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2652
Subject(s) - food science , deep frying , chemistry , cooking methods , acrylamide , french fries , blanching , legume , botany , biology , organic chemistry , copolymer , polymer
Acrylamide (AA) contents of commercial market‐purchased foods and of traditional home‐cooked Korean foods were investigated. The effect of cooking method on AA amount in potatoes was also studied. AA contents of roasted barley and corn ranged from 116 to 449 µg kg −1 and of chips ranged from 12 to 3241 µg kg −1 , representing a very high variation in AA contents among tested samples. Lower levels of AA were found in wheat flour chips compared to potato chips. AA contents of ramen noodles were below 37 µg kg −1 , whether they contained potato starch or not. The AA contents of Korean home‐cooked oil fried foods increased in the following order: yakwa < whole deep‐fried sea tangle < ground and deep‐fried lotus root < ground and pan‐fried lotus root < French fries < ground and pan‐fried potato. Lotus root and garlic also had the potential to produce AA during cooking. Pre‐treatment such as grinding, boiling, freezing and thawing increased the AA formation in oil‐fried potato. Temperature was more influential than time on AA formation during deep‐oil frying. Removing water‐soluble fractions reduced AA content of cooked potatoes. Copyright © 2006 Society of Chemical Industry