Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment

Abstract

Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics and formation of acrylamide in corn tortilla chips fried in ten batches. Pre-drying was carried out at 40°C, 50°C and 60°C and two air velocities (1.0 m/s 2 year 1.5 m/s 2). Frying conditions were selected from pre-tests where the physicochemical variables of frying oils (palm olein and avocado oil) were measured. Acrylamide content was measured by GC-MS analyses. The results revealed that the type of oil did not show a significant effect on the physicochemical variables studied. Pre-dried chips showed a decrease in the final oil content of 41-58% (depending on the type of oil used) when compared to two brands of commercial chips. All the detected acrylamide concentrations on the samples were below the detection limit (20 lg/kg). According to our results, avocado oil may also be an option for producing corn tortilla chips.

Low Acrylamide Flatbreads from Colored Corn and Other Flours

“…It is also of interest that the detection limit of 20 µg/kg observed with the HPLC-UV method used to determine acrylamide levels is about 11 times higher than the corresponding limit of 1.8 µg/kg in the present study that used an HPLC/MS method [15,16]. In a related study, Uscanga-Ramos et al [24] evaluated the effect of pre-fry drying on the formation of acrylamide determined by GC-MS in corn tortillas chips fried in ten batches. The results show that all acrylamide concentrations were below the detection Overall, these results suggest that both commercial wraps and tortillas and the experimental flatbreads contain low levels of acrylamide ranging from ~3.8 to 56.5 ug/kg (Figures 2 and 3).…”

Acrylamide in starchy foods subjected to deep-frying, 20 years after its discovery (2002-2022): a patent review

“…These systems can vary in their level of sophistication, ranging from simple manual methods to automated plants capable of producing from a few kilograms to several tons of products per day. 87 Regarding modifications in the immersion frying process (16%), patents have been developed as a protective measure. One of these modifications is vacuum frying, 88,89 in which the system's pressure is adjusted, typically to pressures below atmospheric pressure.…”

Acrylamide in starchy foods subjected to deep-frying, 20 years after its discovery (2002-2022): a patent review

“…These systems can vary in their level of sophistication, ranging from simple manual methods to automated plants capable of producing from a few kilograms to several tons of products per day. 87 Regarding modifications in the immersion frying process (16%), patents have been developed as a protective measure. One of these modifications is vacuum frying, 88,89 in which the system's pressure is adjusted, typically to pressures below atmospheric pressure.…”