The effect of frying time and temperature on quality and acrylamide (AA) content on French fries, prepared simulating homecooking practices, was studied in order to investigate the optimal conditions to minimize the amount of produced toxicants together with the maintenance of good culinary quality. At 5 minutes of frying, the best culinary product was reached in terms of colour, oil content and AA level (68 mg/kg), but the texture quality was poor. In our working conditions after around 5 min of frying, when the temperature of potato surface and the oil bath reached 120 and 140°C respectively, time increase became a key factor in terms of the quantity of AA and its formation rate.
Influenza della presenza di Acrilammide sulla qualità di sticks di patata in frittura / Romani S.; Bacchiocca M.; Rocculi P.; Dalla Rosa M.. - In: INGREDIENTI ALIMENTARI. - ISSN 1594-0543. - STAMPA. - 40:(2008), pp. 17-21.
Influenza della presenza di Acrilammide sulla qualità di sticks di patata in frittura
ROMANI, SANTINA;ROCCULI, PIETRO;DALLA ROSA, MARCO
2008
Abstract
The effect of frying time and temperature on quality and acrylamide (AA) content on French fries, prepared simulating homecooking practices, was studied in order to investigate the optimal conditions to minimize the amount of produced toxicants together with the maintenance of good culinary quality. At 5 minutes of frying, the best culinary product was reached in terms of colour, oil content and AA level (68 mg/kg), but the texture quality was poor. In our working conditions after around 5 min of frying, when the temperature of potato surface and the oil bath reached 120 and 140°C respectively, time increase became a key factor in terms of the quantity of AA and its formation rate.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
