The effect of frying time on quality and acrylamide (AA) content of French fried potatoes, obtained simulating home-cooking practices, was studied in order to investigate the optimal conditions to minimize the amount of produced toxicant together with the maintenance of good culinary quality. French fries were obtained from fresh potatoes using a domestic fryer with static basket; a 4:1 oil:product ratio and a fixed initial oil temperature of 180 C were used. Several batches were fried at different times (3, 4, 5, 6, 7, 8, 9 min). During frying tests the oil, the sticks surface and core temperatures were measured by thermocouples. Analysis of water removal, oil uptake, colour, texture and AA content were carried out on fried final products. AA content increased exponentially increasing the frying time. In our working conditions after around 4 min of frying, when the temperature of potato surface and the oil bath reached, respectively, 120 and 140 C, the increase of time became a key factor in terms of the quantity of AA and its formation rate. On the basis of colour, oil content and AA level the best culinary product was obtained after 5 min of frying.
S. Romani, M. Bacchiocca, P. Rocculi, M. Dalla Rosa (2008). Effect of frying time on acrylamide content and quality aspects of French fries. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 226 (3), 555-560 [10.1007/s00217-007-0570-7].
Effect of frying time on acrylamide content and quality aspects of French fries
ROMANI, SANTINA;BACCHIOCCA, MARA;ROCCULI, PIETRO;DALLA ROSA, MARCO
2008
Abstract
The effect of frying time on quality and acrylamide (AA) content of French fried potatoes, obtained simulating home-cooking practices, was studied in order to investigate the optimal conditions to minimize the amount of produced toxicant together with the maintenance of good culinary quality. French fries were obtained from fresh potatoes using a domestic fryer with static basket; a 4:1 oil:product ratio and a fixed initial oil temperature of 180 C were used. Several batches were fried at different times (3, 4, 5, 6, 7, 8, 9 min). During frying tests the oil, the sticks surface and core temperatures were measured by thermocouples. Analysis of water removal, oil uptake, colour, texture and AA content were carried out on fried final products. AA content increased exponentially increasing the frying time. In our working conditions after around 4 min of frying, when the temperature of potato surface and the oil bath reached, respectively, 120 and 140 C, the increase of time became a key factor in terms of the quantity of AA and its formation rate. On the basis of colour, oil content and AA level the best culinary product was obtained after 5 min of frying.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
