Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter

Sustainability

Magdalena Surma¹  Zygmunt Sobol²  Tomasz Jakubowski² 

[1] Faculty of Food Technology, University of Agriculture, 30-149 Krakow, Poland;Faculty of Production and Power Engineering, University of Agriculture, 30-149 Krakow, Poland;

关键词: French fries;    UV-C;    acrylamide;    water soaking;   

DOI  :  10.3390/su12083426

来源: DOAJ

【 摘 要 】

This study aims to determine the effect of raw potato tubers’ exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety of potato (Solanum tuberosum L.). Acrylamide contents were determined by HPLC-UV/Vis on a C-18 column after extraction of fried potatoes with acetonitrile. Potato tubers exposure to UV-C radiation caused an increase in acrylamide content and the soaking of semi-products in water caused a decrease in acrylamide content in the dry matter of French fries.

【 授权许可】

Unknown