Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries
Zahraa Adil Ahmed,
Nameer Khairullah Mohammed
Abstract:Reusing oil in deep-frying is a common practice in homes and restaurants, with little knowledge of its negative effects. The present study investigated the physicochemical properties of corn oil (CO) and acrylamide content (AA) in French fries during four deep-frying cycles. Results revealed that the lowest level of AA contamination was 24.65 ppm during the first frying cycle, while the highest level was 55.91 ppm after four frying cycles, indicating increased acrylamide formation. Repeated frying led to detri… Show more
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