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KMID : 0380620090410040471
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.471 ~ p.475
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Effects of Frying Time and Temperature on Formation of Acrylamide and Sensory Evaluation in French Fries
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Kim Jin-Man
Chung Hae-Kyung
Kim Cheon-Jei
Choi Ji-Hun
Choi Yun-Sang
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
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Abstract
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The objective of this research was to study the effect of different frying temperatures and time conditions onacrylamide formation, crispness, and sensory evaluations of french fries. Acrylamide concentration in french fries increasedas frying temperature and cooking time increased. The french fries treated at 165oC frying had higher crispness values thanthose with other treatments. Frying treatments for 2 min 30 sec had the highest crispness values of the french fries.Sensory evaluations in terms of color, texture, and overall acceptability, showed the better quality of french fries treatedat the frying condition of 165oC and 2 min 30 sec than with other treatments. French fries cooked at 165oC for 2 min30 sec had not only good sensory properties in french fries, but also led to a reduction in acrylamide formation.
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KEYWORD
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acrylamide, french fries, frying time and temperature, sensory properties
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