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Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips
Author(s) -
Sahin Serpil,
Sumnu Gulum,
Oztop Mecit Halil
Publication year - 2007
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.3034
Subject(s) - acrylamide , food science , water content , chemistry , microwave , moisture , polymer , organic chemistry , physics , copolymer , geotechnical engineering , quantum mechanics , engineering
BACKGROUND: The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips. RESULTS: Potatoes fried using 400 W microwave power for 1.0 min had an 87.85% lower acrylamide content than potatoes fried conventionally for 4.5 min (i.e. an 81.82% reduction in frying time) but a comparable moisture content. The acrylamide content of fried potatoes treated osmotically prior to both microwave and conventional frying was found to be lower than that of fried potatoes not pretreated osmotically. However, the reduction in acrylamide content was lower when osmotic treatment was applied before microwave frying. CONCLUSION: As a result of this study, it was concluded that microwave frying can be an alternative to conventional frying. Copyright © 2007 Society of Chemical Industry