Acrylamide formation in different batter formulations during microwave frying

Barutcu I., ŞAHİN S., Sumnu G.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.42, sa.1, ss.17-22, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.lwt.2008.07.004
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.17-22
  • Anahtar Kelimeler: Acrylamide, Batter, Chicken, Microwave frying, ASPARAGINE, TEMPERATURE, REDUCTION, POTATOES, KINETICS, FOODS, HEAT, TIME
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.