Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

Innovative Food Science & Emerging Technologies(2023)

引用 5|浏览1
暂无评分
摘要
In this study, deep fat frying, microwave frying, air frying, and vacuum frying processes were used to mitigate acrylamide (AA) and hydroxymethylfurfural (HMF) formation during the frying of French fries. The highest reduction of AA and HMF range was found in vacuum frying (61.42–81.14%), followed by air frying (59.2–78.7%), as compared to deep fat frying and microwave frying. Both these method samples also showed significantly (p < 0.05) lower browning index (BI) and CIE a* values. Principal component analysis (PCA) was used to visualize the effects of the different frying methods on AA and HMF content. Vacuum frying and air frying were found to be alternative frying technologies to minimize AA and HMF content in French fries.
更多
查看译文
关键词
French fries,Vacuum frying,Air frying,Browning index,Acrylamide,Hydroxymethylfurfural
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要