NDLI: The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content

Content Provider	Springer Nature Link
Author	Michalak, Joanna Gujska, Elżbieta Klepacka, Joanna
Copyright Year	2011
Abstract	The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deep-frying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deep-frozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P < 0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P < 0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.
Starting Page	307
Ending Page	312
Page Count	6
File Format	PDF
ISSN	09219668
Journal	Plant Foods for Human Nutrition
Volume Number	66
Issue Number	4
e-ISSN	15739104
Language	English
Publisher	Springer US
Publisher Date	2011-08-19
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Acrylamide HPLC Potato products Frying Roasting Microwaving Domestic preparation Plant Physiology Ecology Chemistry/Food Science Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Chemistry Food Science

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