Reduction of oil absorption and acrylamide content in banana slices by infrared frying

Abstract

BackgroundThe crust characteristics of fried crisps determine their oil absorption. Starch structures, as the main components of fried starchy fruits and vegetables, influence their crust formation and properties. This study investigated the reduction of oil uptake and acrylamide content in infrared‐fried (IF) banana slices by modifying starch structures at varying infrared power levels.ResultsInfrared heating improved heat transfer and surface moisture removal in fried banana slices. It facilitated crust formation in the IF samples and produced increased crust uniformity, crust ratio, and hardness. Analysis of the porous properties showed that the volume fraction of pores sized 100–250 μm was reduced in IF samples but the proportion of pores with a diameter ranging from 0.02 to 10 μm was increased. Infrared frying reduced the total oil uptake, surface oil, and structural oil content in banana slices, and each of these measures decreased as infrared power levels increased. Characterization of the starch structures suggested that the damage to the crystalline structure was increased in IF samples and more starch‐lipid complexes were generated, which would be responsible for the formation of a denser and thicker crust. The acrylamide content in the IF sample was reduced, as determined by liquid chromatography–tandem mass spectrometry (LC–MS/MS).ConclusionModifications to starch structures (crystalline structures and chemical structures) play a crucial role in oil absorption in fried starchy fruits and vegetables. Infrared frying can be used as an alternative method to produce low‐fat fruits and vegetable crisps with reduced acrylamide content. © 2024 Society of Chemical Industry.