Effect of Microwave Frying on Acrylamide Formation in Potato Chips

Elfaitouri, Taher Ahoussein

doi:10.11648/j.wjfst.20180202.12

Cited by 6 publications

(1 citation statement)

References 32 publications

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“…On the other hand, MF for 160 seconds at a temperature of 180 °C showed lower acrylamide content. This finding is consistent with the research by Elfaitouri [38], who observed that frying potato chips in corn oil at lower These findings contribute to the understanding of the trade-offs between health considerations and sensory appeal when selecting a frying method for French fries.…”

Section: Carbohydrate Contentsupporting

confidence: 91%

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Ahmed¹,

Mohammed²,

Hussin

2023

FFHD

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Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes. In the MF, the oil was preheated to 180 °C for three time intervals of 160, 180, and 200 seconds. The AF was set at a temperature of 170 °C for three time intervals of 8, 10, and 12 minutes, without adding oil.Results: The results showed that AF resulted in a lower acrylamide content (21.8 ppm) after 8 minutes at 170°C compared to the other frying methods. However, DF in corn oil was preferred in terms of color, flavor, and overall acceptance in the sensory evaluation of the French fries. MF resulted in the hardest French fry texture due to excessive evaporation of moisture.Conclusion: The findings suggest that AF may be a healthier option with a lower acrylamide content, while DF in corn oil may be preferred for its superior sensory characteristics.Keywords: Acrylamide, Air frying, Deep frying, Microwave, Oil absorption, Sensory evaluation.

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Section: Carbohydrate Contentsupporting

confidence: 91%

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Ahmed¹,

Mohammed²,

Hussin

2023

FFHD

View full text Add to dashboard Cite

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The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research

Guzik

Szymkowiak

Kulawik

et al. 2022

Trends in Food Science & Technology

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Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction

Verma

Yadav

2022

J Food Process Engineering

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Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are Maillard reaction products that are formed during frying; they are toxic and are considered a potential health risk due to their high consumption levels in western diets. The purpose of this study was to evaluate various strategies for the formation of AA and HMF in French fries.HMF was quantified with a UV-spectrophotometer and AA was determined by highpressure liquid chromatography (HPLC) with the help of diode array detection (DAD) detector. Principal component analysis was used to visualize the effects of the various additive treatments, and these data were also used to evaluate the best-fitting regression models between AA and HMF with reducing sugar, asparagine, and color value (a*), and browning index. The resulting models showed a highly significant correlation (r > 0.90, p < 0.001). Organic acids and salts and pectin all significantly reduced the final AA content due to the change in pH. Additionally, amino acids decreased AA while maintaining the pH at its original value. With a combination of citric acid and L-lysine, a synergistic AA-lowering effect was observed. Practical applicationThis research will benefit the Indian food industry by demonstrating how an additive can be used as a pretreatment to compress the AA and HMF content of foods. This frequently raises the customer's awareness of consumable goods and the importance of determining the maximum amount that can be consumed daily to protect themselves from contaminants such as HMF and AA.

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Effect of Microwave Frying on Acrylamide Formation in Potato Chips

Cited by 6 publications

References 32 publications

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Acrylamide content and quality characteristics of French fries influenced by different frying methods

The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research

Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction

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