Acrylamide formation in different batter formulations during microwave frying

Barutcu I., ŞAHİN S., Sumnu G.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.42, no.1, pp.17-22, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42 Issue: 1
  • Publication Date: 2009
  • Doi Number: 10.1016/j.lwt.2008.07.004
  • Journal Name: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.17-22
  • Keywords: Acrylamide, Batter, Chicken, Microwave frying, ASPARAGINE, TEMPERATURE, REDUCTION, POTATOES, KINETICS, FOODS, HEAT, TIME
  • Middle East Technical University Affiliated: Yes

Abstract

Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried foods. in this study, the effects Of Microwave frying on acrylamide formation in the coating part of chicken were investigated. It was also aimed to determine the effects of various flour types (soy, chickpea and rice flour) in batter formulations on the acrylamide formation and on the color of fried chicken. Usage of all flour types except soy flour resulted in approximately the same moisture content and color development after 1.5 min of microwave frying. Acrylamide contents of batter parts of 1.5 min microwave fried samples having different flours were similar. Microwave frying provided lower acrylamide content and lighter color as compared to those fried conventionally for 5 min for all types of flours. This reduction in acrylamide level was the highest (34.5%) for rice flour containing batter. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.