Investigation of the Formation of Free and Bound 2‐ and 3‐Monochloropropane‐1,2‐Diols During Deep Frying of Leavened Dough Using Response Surface Methodology

Abstract

This study aims to determine the effects of frying temperature, frying time, and salt content of dough on free and/or ester‐bound 2‐ and 3‐monochloropropanediols (MCPD) content of leavened dough and frying oil using response surface methodology. According to the results, the amount of ester‐bound 3‐MCPD in fried dough is 4.83–55.00 μg kg−1 dough and free 3‐MCPD is 2.69–50.97 μg kg−1 in fat‐free dough. All process parameters affect the amount of free 3‐MCPD of fried dough significantly (p < 0.05). Moreover, the salt content of the dough does not significantly (p > 0.05) affect the amount of ester‐bound 3‐MCPD in fried dough. Binary interaction of frying temperature and time is significant (p < 0.05) for free and ester‐bound 3‐MCPD content of dough samples. 3‐D plots show that high frying temperature and extended time during deep‐frying result in high levels of free and ester‐bound 3‐MCPD in leavened doughs. A quadratic model is obtained for ester‐bound 2‐MCPD of the fried doughs and frying oil as a function of frying temperature, frying time, and dough salt content. Optimum frying conditions are also determined to minimize generation of MCPD compounds. Practical Applications: Consumption of MCPDs and their esters, which are process contaminants, might adversely affect human health. Therefore, determination of free and ester‐bound MCPD is important in frying oils and fried foods like fried doughs. This research shows the usability of response surface methodology for the investigation of the generation of free and ester‐bound MCPD compounds in fried doughs and frying oil depends on the process conditions. The effects of repeated frying on the content of these contaminants can be demonstrated by quadratic models. To minimize these contaminants during the repeated deep‐frying of leavened doughs, the process conditions should be controlled. The knowledge obtained may provide information about fried‐food safety in terms of MCPD compounds. Fried doughs are consumed in most parts of the world. Frying of leavened dough may lead to the formation of free and ester‐bound 2‐ or 3‐monochloropropanediols (2‐ or 3‐MCPD). In this study, the effects of frying temperature, frying time, and dough salt content on the content of MCPD compounds in leavened doughs and frying oil are investigated using response surface methodology.