Effectiveness of a temperature control system in home induction hobs to reduce acrylamide formation during pan frying

Guillén, S. (Universidad de Zaragoza) ; Oria, R. (Universidad de Zaragoza) ; Salvador M.L. ; Martorell, I. ; Corrales, A. ; Granby, K.

Resumen: Three trials were conducted to determine the influence of the use of temperature control systems on physico-chemical characteristics and acrylamide formation in the domestic preparation of potatoes. French fries were pre-treated by soaking in water or acidified water, and then they were cooked using a range of home-cooking procedures. Soaking raw potatoes in acidified water (pH=3.17) before frying at a controlled temperature (180 °C) was the most efficient pretreatment for reducing acrylamide formation (76%). For the same temperature, roasted frozen par-fried potatoes contained less fat and acrylamide than similar pan-fried potatoes. Potatoes butter fried at 140 °C had an acrylamide concentration similar to that of potatoes fried in oil at 180 °C, but this value was reduced by 71% when the frying was carried out using a temperature control system. Controlling the frying temperature reduced acrylamide formation at all the temperatures studied.

Idioma: Inglés

DOI: 10.14674/1120-1770/ijfs.v713

Año: 2017

Publicado en: Italian journal of food science 29 (2017), 443-453
ISSN: 1120-1770

Factor impacto JCR: 0.615 (2017)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 109 / 133 = 0.82 (2017) - Q4 - T3

Factor impacto SCIMAGO: 0.268 - Food Science (Q3)

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Ingeniería Química (Dpto. Ing.Quím.Tecnol.Med.Amb.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)