Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes

摘要

The high amounts of asparagine and reducing sugars in potatoes results in the formation of acrylamide when fried or baked at temperatures above 120 ℃. This study examined the effects of pre-soaking potato discs in 1% and 2% citric acid, glycine, calcium lactate, sodium chloride or nicotinic acid solutions for 60 min at room temperature followed by deep-oil-frying and air-frying at 180 ℃ on the production of acrylamide.