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KMID : 1011620120280040407
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 4 p.407 ~ p.412
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Effects of Acrylamide Formation and Quality Characteristics Before Frying French Fries
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김진만:Kim Jin-Man
최윤상:Choi Yun-Sang/최지훈:Choi Ji-Hun/구본규:Koo Bon-Kou/라임정:La Im-Joung/김천제:Kim Cheon-Jei
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Abstract
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The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.
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KEYWORD
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acrylamide, French fries, citrus acid, ascorbic acid, salt
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