The Aroma-Active Compound, Acrylamide and Ascorbic Acid Contents of Pan-Fried Potato Slices Cooked by Different Temperature and Time

Lü, Rui; Yang, Zhengmao; Song, Huanlu; Zheng, Shuxiao; Chen, Yun; Zhou, Ning

doi:10.1111/jfpp.12595

Cited by 9 publications

(9 citation statements)

References 15 publications

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“…High increment in formation of acrylamide in potatoes fried at 160, 180, and 210°C based on increasing frying oil temperature was reported by Lu et al (). Likewise, Yang et al () have stated that acrylamide content significantly increased in two different potato varieties (Kennebec and Red Pontiac) however, no remarkable increment in Agria potato varieties.…”

Section: Resultsmentioning

confidence: 63%

“…The heat sensitivity of the maillard reaction occurring between reducing sugars and asparagine may cause increase of the acrylamide content (Gökmen et al, ; Karagöz, ; Mottoram et al, ; Muttucumaru et al, ; Paul, Ezekiel, & Pandey, ; Stadler et al, ; Zyzak et al, ). Likewise, Pedreschi, Kaack, and Granby (), Matthäus et al () Gökmen et al (), Romani et al (), Yang et al (), Lu et al () and Mariotti‐Celis et al () have reported that acrylamide formation was affected by increment of frying temperature and time.…”

Section: Resultsmentioning

confidence: 92%

“…Likewise, Pedreschi, Kaack, and Granby (2004) High increment in formation of acrylamide in potatoes fried at 160, 180, and 210°C based on increasing frying oil temperature was reported by Lu et al (2016). Likewise, Yang et al (2016)…”

Section: Kinetics Of Acrylamide In Ranger Russet and Van Gogh Potatmentioning

confidence: 86%

“…Moreover, frying temperature and time play an important role in acrylamide formation. Increment in acrylamide content with the increasing of temperature and time was notified by Kita, Bråthen, Knutsen, and Wicklund (); William (); Gökmen et al (); Zhang, Wang, and Zhang (); Romani, Bacchiocca, Rocculi, and Dalla Rosa (); Lu et al ().…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Temperature and slice size dependences of acrylamide in potato fries

Tepe

Kadakal

2019

J Food Process Preserv

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In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10, 20, and 30 min) and contents and kinetic parameters of acrylamide were investigated. Formation of acrylamide for both potato varieties followed zero‐order reaction models. As the frying temperature and time increased, formation of acrylamide increased in both potato varieties. Moreover, acrylamide formation significantly reduced by increasing slice size of samples. The most appropriate frying temperature, time, and slice size for the lowest acrylamide formation at 150°C, for 10 min and 9 mm slice size, respectively. The consequences of this study will be helpful for the industry of potato products. Practical applications Potato is one of the most cultivated crops worldwide and potato‐based product have been mostly consumed as fast food such as french fries, chips, etc. Among the potato‐based products, French fries have been considered as one of acrylamide main source in foods because of high content of asparagine, reducing sugars, and deep‐oil frying. This paper aims to provide new knowledge to potato industry in terms of potato slice size's effect on acrylamide formation and to facilitate predicting probable acrylamide contents that can form at the end of frying process. In the current study, acrylamide formation increased as slice size decreased. This means that it should be avoid from low slice size in the commercial production of French fries to decrease the content of acrylamide in the final product. The results of this paper may enable to determine optimum process conditions for products containing low acrylamide.

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Section: Resultsmentioning

confidence: 63%

Section: Resultsmentioning

confidence: 92%

Section: Kinetics Of Acrylamide In Ranger Russet and Van Gogh Potatmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Temperature and slice size dependences of acrylamide in potato fries

Tepe

Kadakal

2019

J Food Process Preserv

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Chemistry of Fried Foods

2019

Food Frying

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Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips

Koyuncu,

Duran

2024

Potato Res.

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Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food toxins, in particular toxins resulting from the thermal process such as acrylamide. This study aimed to examine the effect of different technological treatments on the optimisation of minimum acrylamide and maximum colour properties by applying the Taguchi approach in the production of chips. In this study, design of experiments, signal-to-noise (S/N) ratio, analysis of variance, and regression analysis methods were used to optimise the minimum acrylamide and redness (a*), maximum brightness (L*), and yellowness (b*) values. The optimal parameters for acrylamide were found to be 90 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. The optimal parameters for colour analysis were determined as 30 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. Analysis of variance showed that frying temperature and time had a significant (p < 0.05) effect on the results. It was determined that a decrease in frying temperature and time led to a decrease in the amount of acrylamide and redness and an increase in brightness and yellowness. According to the results of the analysis of variance, the most effective technological treatments were frying temperature with effect rates of 37.45% and 60.26% for acrylamide and L* values, respectively, and frying time with effect rates of 40.50% and 44.19% for a* and b* values, respectively. As a result of the study, through the Taguchi method, while quality features in chips were preserved, the amount of acrylamide was reduced.

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The Aroma-Active Compound, Acrylamide and Ascorbic Acid Contents of Pan-Fried Potato Slices Cooked by Different Temperature and Time

Cited by 9 publications

References 15 publications

Temperature and slice size dependences of acrylamide in potato fries

Temperature and slice size dependences of acrylamide in potato fries

Chemistry of Fried Foods

Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips

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