Factors Affecting Acrylamide Formation in French Fries

French fries의 아크릴아마이드 생성에 영향을 미치는 인자에 관한 연구

  • Published : 2004.12.31

Abstract

Effects of frying temperature and time, presoaking in distilled water, various pH buffer solutions, and storage temperature of french fries on acrylamide formation were investigated. Acrylamide concentration in french fries increased as frying temperature and time increased. Presoaking of raw potatoes in distilled water reduced acrylamide formation compared to those without presoaking. Acrylamide formation of fried potatoes after presoaking at $60^{\circ}C$ for 45 min was about 16% of that without presoaking. Presoaking treatment of raw potatoes in various buffer solutions showed acrylamide concentrations of french fries from potatoes presoaked in acidic buffer solutions were lower than those from potatoes presoaked in neutral to alkaline buffer solutions. Acrylamide concentration of potatoes stored at refrigerator temperature was much higher than those stored at room temperature.

Keywords

acrylamide;presoaking;storage temperature;french fries

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