Effect of frying time on acrylamide content and quality aspects of French fries.

摘要

Effects of frying time were investigated on the quality and acrylamide contents of French fried potatoes, under conditions simulating home-cooking. French fries were obtained from fresh potatoes using a domestic fryer with static basket; a 4:1 oil:product ratio and a fixed initial oil temp. of 180 degrees C were used. Several batches were fried at different times (3, 4, 5, 6, 7, 8, 9 min). During frying tests the temp. of the oil and the surface and cores of the French fries were measured by thermocouples. Analysis of water removal, oil uptake, colour, texture and acrylamide contents were carried out on final fried products. Acrylamide contents increased exponentially with increases in frying time. After approx. 4 min of frying, when the temp. of the potato surface and the oil bath reached, respectively, 120 and 140 degrees C, the increase in frying time became a key factor in terms of quantities of acrylamide present and its formation rate. On the basis of colour, oil content and AA level, the best product was obtained after 5 min of frying.