Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

Sahin S., Sumnu G., Oztop M. H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.87, sa.15, ss.2830-2836, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 87 Sayı: 15
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1002/jsfa.3034
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2830-2836
  • Anahtar Kelimeler: acrylamide, colour, microwave frying, osmotic pretreatment, potato, FRENCH FRIES, MAILLARD REACTION, CHIPS, COLOR, REDUCTION, SLICES, KINETICS, FLOUR
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

BACKGROUND: The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips.