Effects of various cooking conditions on acrylamide formation in rolled patty.
In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39-65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts.
Ozkaynak
E
E
Engineering Faculty, Food Engineering Department, Ege University, 35100 Bornova, Izmir, Turkey. evrimka2000@yahoo.com
Ova
Gulden
G
D020106:Acrylamide / Q000032:analysis / Q000138:chemical synthesis*; D004040:Dietary Carbohydrates; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D010063:Ovum / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D013223:Statistics as Topic; D013997:Time Factors; D014421:Turkey
D004040:Dietary Carbohydrates; D010938:Plant Oils; D020106:Acrylamide