Reduction of acrylamide under different pretreatments in French fries (orginal reserch article)
Acrylamide is formed in carbohydrate-rich foods during high temperature thermal processes. There are well-known biological effects from acute exposure to the high levels of acrylamide, so prevention or elimination of its formation is very important to achieve consumer safety. Due to the ever-increas...
| Published in: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
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| Main Authors: | , |
| Format: | Article |
| Language: | Persian |
| Published: |
Islamic Azad University, Tabriz Branch
2016-05-01
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| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_523187_0e2b430343bbfc418418dbf63605b9c3.pdf |
| Summary: | Acrylamide is formed in carbohydrate-rich foods during high temperature thermal processes. There are well-known biological effects from acute exposure to the high levels of acrylamide, so prevention or elimination of its formation is very important to achieve consumer safety. Due to the ever-increasing consumption of potato and high amount of acrylamide in this product and particularly in French-fried potato, the aim of this study was investigating the effect of different pre-treatments effect [blanching in water, immersion in a calcium chloride solution and coating with carboxymethyl cellulose (CMC)] on reduction of acrylamide content as well as sensory properties of the fried potato. In this regard, the the potato samples were fried in 150°C for 7 min and acrylamide content was measured by gas chromatography with flame ionization detection (GC-FID). The results showed that pre-treatments, either alone or in combination, prevented the formation of acrylamide content varying 27% to 90%, which was statistically significant (p |
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| ISSN: | 2228-7647 2476-6968 |