17H-2 |
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C. Granda1, R. G. MOREIRA1, S. Tichy2, and L. Dangott3. (1) Dept. of Biological & Agricultural Engineering, Texas A&M Univ., 314-A Scoates Hall, 2117 TAMU, College Station, TX 77843-2117, (2) Dept. of Chemistry, Texas A&M Univ., Laboratory of Bioloiucal Mass Spectrometry, 3255 TAMU, College Station, TX 77843-3255, (3) Dept. of Biochemistry & Biophysics, Texas A&M Univ., 440-A Bio/Bio, 2128 TAMU, College Station, TX 77843-2128 Acrylamide is considered to be both genotoxic in vivo and carcinogenic in experimental animals. Researchers in Sweden reported significant amount of acrylamide in carbohydrate-rich food cooked at high temperature. The objectives of this research were: (1) to analyze the level of acrylamide formed during deep-fat frying; and (2) to evaluate means of reducing acrylamide by using different potato varieties and vacuum frying. Three varieties of potatoes were used in this research: White (W), Atlantic (A), and Innovator (I). An electric bench top (atmospheric condition) type fryer was used to fry the potatoes. Three temperatures were used: 165, 180, and 190C. The vacuum frying experiments was performed in a modified electric pressure cooker. The temperatures used were 115, 130 and 145C and vacuum pressure of 10 Torr. The potatoes were sliced (1.5 mm thick) and fried for different times. About 18 slices was fried per time for a total of 4 and 7 minutes for the atmospheric and vacuum fryers, respectively. The method used for acrylamide measurement was based on the LC/MS/MS protocol developed by FDA scientists. Variety and oil temperature affect acrylamide formation during frying significantly. For potatoes fried at 165C and atmospheric condition, acrylamide content were 5021+55 (W), 646+55 (A), and 702+35 (I) ppb. Potatoes fried at higher temperature (190C) had more acrylamide content than those fried at lower temperature (165C). Vacuum frying reduced acrylamide formation significantly. Acrylamide content of vacuum fried potatoes were 437+45 (W), 16+1 (A), and 87+1 (I) ppb. There is a lack of information regarding the relationship between processing conditions and acrylamide formation in deep-fat fried products. Results showed that not only variety but also modified frying systems can play in important role in reducing acrylamide in fried potatoes.
Session 17H, Food Engineering: Thermal processes
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