Effect of antioxidants added to frying oil on content of acrylamide in fried potato products
2011
Kita, A. | Tajner-Czopek, A. | Peksa, A. | Rytel, E. | Lisinska, G.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
The object of the research study was to determine the effect of different antioxidants added to a frying oil and the degradation degree of frying medium on the content of acrylamide in fried potato products. The material used in the research study consisted of five frying oils containing a palm oil. As antioxidants a tert-Butylhydroquinone and a citric acid were applied in varying proportions. French fries and potato snacks in the form of ready-to-cook, semi-processed products were fired in new oils heated to 180 degree C. The French fries were fired in oils showing varying degradation degrees (after 3, 5, 7 and 10 h). It was found that the kind of frying oil and the degree of its degradation impacted the content of acrylamide in the fried products. The products fried in palm oils, which were stabilized using one antioxidant or contained no antioxidant added, were characterized by a lower content of acrylamide. French fries fried in degraded frying oils had an increased content of acrylamide
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