Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips
El-sayed, O., Mahmoud, A., El-nikeeti, M., Sallam, Y. (2022). Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips. EKB Journal Management System, 65(132), 33-39. doi: 10.21608/ejchem.2022.111897.5086
Osama Ahmed El-sayed; Amal Hassanein Mahmoud; Mohamed Ahmed El-nikeeti; Yahia Ibrahim Sallam. "Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips". EKB Journal Management System, 65, 132, 2022, 33-39. doi: 10.21608/ejchem.2022.111897.5086
El-sayed, O., Mahmoud, A., El-nikeeti, M., Sallam, Y. (2022). 'Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips', EKB Journal Management System, 65(132), pp. 33-39. doi: 10.21608/ejchem.2022.111897.5086
El-sayed, O., Mahmoud, A., El-nikeeti, M., Sallam, Y. Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips. EKB Journal Management System, 2022; 65(132): 33-39. doi: 10.21608/ejchem.2022.111897.5086

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

Egyptian Journal of Chemistry
Volume 65, Issue 132, December 2022, Page 33-39  XML PDF (535.68 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2022.111897.5086
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Authors
Osama Ahmed El-sayed email orcid 1; Amal Hassanein Mahmoud1; Mohamed Ahmed El-nikeeti2; Yahia Ibrahim Sallam2
1Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
2Food 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
Keywords
Potato strips; Acrylamide; Asparagine; Reducing sugars; Boiled water; Water Vapor. Microwave; HPLC-UV
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