Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips

Document Type : Original Article

Authors

1 Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

2 Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.

Abstract

Acrylamide is a chemical contaminant that is driven from heat induced reaction between asparagine and reducing sugars during process. This study is aimed to investigate the most effective pre-frying heat treatment as a preventive action on acrylamide formation during frying of potato strips. Acrylamide was determined in potato strips samples using High Performance Liquid Chromatography with UV detector (HPLC-UV) technique. Immersing samples in boiled water (BW) treatment was carried out for 30, 60 and 90 Sec. Also, exposing samples to water vapor (WV) treatment was carried out for 30, 60 and 90 Sec. Exposing samples to microwave treatment was occurred by exposing potato strips to different microwave powers P1 (385 W), P2 (540 W) and P3 (700 W) for 30, 60 and 90 sec. of each power level. Results showed significant differences (p

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Egyptian Journal of Chemistry
Volume 65, Issue 132 - Serial Number 13
Special Issue: Chemistry and Global Challenges (Part B)
December 2022
Pages 33-39

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History

  • Receive Date: 19 December 2021
  • Revise Date: 16 March 2022
  • Accept Date: 31 March 2022

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