Research Article

Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

  1. Serpil Sahin*,
  2. Gulum Sumnu,
  3. Mecit Halil Oztop

Article first published online: 22 AUG 2007

DOI: 10.1002/jsfa.3034

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 15, pages 2830–2836, December 2007

Additional Information

How to Cite

Sahin, S., Sumnu, G. and Oztop, M. H. (2007), Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. J. Sci. Food Agric., 87: 2830–2836. doi: 10.1002/jsfa.3034

Author Information

  1. Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey

*Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey

Publication History

  1. Issue published online: 9 NOV 2007
  2. Article first published online: 22 AUG 2007
  3. Manuscript Accepted: 6 JUN 2007
  4. Manuscript Revised: 1 JUN 2007
  5. Manuscript Received: 24 NOV 2006

Funded by

  • Middle East Technical University. Grant Number: BAP-2006-03-14-04

SEARCH

SEARCH BY CITATION

ARTICLE TOOLS

View Full Article (HTML) Get PDF (288K)

Keywords:

  • acrylamide;
  • colour;
  • microwave frying;
  • osmotic pretreatment;
  • potato

Abstract

BACKGROUND: The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips.

RESULTS: Potatoes fried using 400 W microwave power for 1.0 min had an 87.85% lower acrylamide content than potatoes fried conventionally for 4.5 min (i.e. an 81.82% reduction in frying time) but a comparable moisture content. The acrylamide content of fried potatoes treated osmotically prior to both microwave and conventional frying was found to be lower than that of fried potatoes not pretreated osmotically. However, the reduction in acrylamide content was lower when osmotic treatment was applied before microwave frying.

CONCLUSION: As a result of this study, it was concluded that microwave frying can be an alternative to conventional frying. Copyright © 2007 Society of Chemical Industry

View Full Article (HTML) Get PDF (288K)