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Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips
Author(s) -
Palazoğlu T. Koray,
Savran Derya,
Gökmen Vural
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01389.x
Subject(s) - acrylamide , food science , chemistry , asparagine , raw material , biochemistry , polymer , organic chemistry , copolymer , enzyme
ABSTRACT: The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 °C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC‐MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 °C, 39 ng/g at 180 °C, and 95 ng/g at 190 °C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 °C (47.8 ng/g at 170 °C, 19.3 ng/g at 180 °C, and 29.7 ng/g at 190 °C). The results showed that baking at 170 °C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 °C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.