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, vol.87, no.15, pp.2830-2836, 2007 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 87 Issue: 15
  • Publication Date: 2007
  • Doi Number: 10.1002/jsfa.3034
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.2830-2836
  • Keywords: acrylamide, colour, microwave frying, osmotic pretreatment, potato, FRENCH FRIES, MAILLARD REACTION, CHIPS, COLOR, REDUCTION, SLICES, KINETICS, FLOUR

Abstract

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.