Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions

Foods

Adriana Laura Mihai¹  Gabriela Andreea Horneț¹  Mioara Negoiță¹ 

[1] National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintilă Street, District 2, 021102 Bucharest, Romania;

关键词: acrylamide;    mitigation;    French fries;    home-made;    citric acid;    blanching;   

DOI  :  10.3390/foods11091204

来源: DOAJ

【 摘 要 】

The aim of this study was to investigate the influence of some pre-treatment applications toward acrylamide mitigation in potatoes fried in domestic conditions modeled after those found in Romania, by using a pan and a fryer. Before being fried in a pan, potato strips were treated in one of the following ways: soaked in cold water for 15, 60, and 120 min (a); soaked in hot water at different combinations of temperatures and durations (60, 70, 80 °C for 5, 10, 15 min) (b); soaked in a NaCl solution (c), and; in a citric acid solution (d) both solutions of 0.05% and 1% concentration for 30 min. For potatoes fried in a fryer, the (a) pre-treatment and soaking in water at 80 °C for 5, 10, and 15 min were applied. Untreated samples were used as a control. French fries were analyzed in terms of moisture and acrylamide content, color, and texture parameters. The pre-treatments applied reduced the acrylamide content in French fries by 4–97% when fried in the pan and by 25–47% when fried in the fryer. Acrylamide content of French fries was negatively correlated with L* parameter and moisture content and positively correlated with a* parameter. The pre-treatments applied can be used successfully by consumers to reduce acrylamide content.

【 授权许可】

Unknown