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Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips

  1. S Belgin Erdoǧdu1,
  2. Tunç Koray Palazoǧlu1,*,
  3. Vural Gökmen2,
  4. Hamide Z Şenyuva3,
  5. H İbrahim Ekiz1

Article first published online: 31 OCT 2006

DOI: 10.1002/jsfa.2688

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 1, pages 133–137, 15 January 2007

Additional Information

How to Cite

Belgin Erdoǧdu, S., Palazoǧlu, T. K., Gökmen, V., Şenyuva, H. Z. and Ekiz, H. İ. (2007), Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. J. Sci. Food Agric., 87: 133–137. doi: 10.1002/jsfa.2688

Author Information

  1. 1

    Department of Food Engineering, University of Mersin, 33343 Çiftlikköy, Mersin, Turkey

  2. 2

    Department of Food Engineering, Hacettepe University, 06532 Beytepe, Ankara, Turkey

  3. 3

    Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara 06330, Turkey

*Department of Food Engineering, University of Mersin, 33343 Çiftlikköy, Mersin, Turkey

Publication History

  1. Issue published online: 9 DEC 2006
  2. Article first published online: 31 OCT 2006
  3. Manuscript Accepted: 16 AUG 2006
  4. Manuscript Revised: 11 JAN 2006
  5. Manuscript Received: 21 OCT 2005

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Keywords:

  • acrylamide;
  • French fries;
  • frying;
  • microwave pre-cooking

Abstract

In this study, the effect of microwave pre-cooking of potato strips on the resultant acrylamide levels in French fries was investigated. Control and microwaved (10, 20, and 30 s at 850 W) samples were fried at 150, 170 and 190 °C for predetermined times. Surface and core temperatures of potato strips were acquired during frying, and acrylamide content in the surface and the core regions were determined separately. The results showed that microwave application prior to frying resulted in a marked reduction of acrylamide level in the surface region, whereas a slight increase was noted for the core region. When the potato strips were subjected to frying after a microwave pre-cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41%, and 60% for frying at 150, 170, and 190 °C, respectively, in comparison to the control. Copyright © 2006 Society of Chemical Industry

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