Acrylamide formation in different batter formulations during microwave frying

Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried foods. in this study, the effects Of Microwave frying on acrylamide formation in the coating part of chicken were investigated. It was also aimed to determine the effects of various flour types (soy, chickpea and rice flour) in batter formulations on the acrylamide formation and on the color of fried chicken. Usage of all flour types except soy flour resulted in approximately the same moisture content and color development after 1.5 min of microwave frying. Acrylamide contents of batter parts of 1.5 min microwave fried samples having different flours were similar. Microwave frying provided lower acrylamide content and lighter color as compared to those fried conventionally for 5 min for all types of flours. This reduction in acrylamide level was the highest (34.5%) for rice flour containing batter. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.


A non-conventional TD-NMR approach to monitor honey crystallization and melting
Berk, Berkay; Grunin, Leonid; Öztop, Halil Mecit (Elsevier BV, 2021-03-01)
© 2020 Elsevier LtdCrystallization of glucose is a natural process that could occur in honey due to several reasons and glucose is one of them. In this study, a non-conventional TD-NMR pulse sequence, Magic Sandwich Echo (MSE), was used to monitor the crystallization of honey at 14 °C. Honey samples were seeded with glucose to induce crystallization. T1 and T2 relaxation times were also measured during 96 h of storage. Mono-exponential and bi-exponential relations were used to explain T1 and T2, respectivel...
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Karademir, Yesim; GÖKMEN, VURAL; Öztop, Halil Mecit (Elsevier BV, 2019-07-01)
This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...
Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices
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Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets
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Characterizing water and fat distributions in fried foods is of major importance in terms of taste and nutrition. The objective of this study was to introduce a new technique to quantify water and fat distributions of chicken nuggets coated with methylcellulose (MC) through the use of magnetic resonance imaging (MRI) and NMR relaxometry. Multi-slice-multi-echo (MSME-Spin Echo based) images were performed on a 1.03 T spectrometer for the whole chicken nuggets to obtain relaxation time distribution of differe...
Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility
Güven, Özge; Şensoy, İlkay (Elsevier BV, 2018-01-01)
Although herbal ingredients could be used to increase bioactive compounds in food products, it is more crucial to investigate the effect of processing on their bioaccessibility and their content. In this study, artichoke leaf powder (ALP) was added to wheat flour (WF) at ratios of 0:100, 3:97, 6:94 and 9:91 g ALP:g WF on dry basis. The effect of extrusion process on the bioactive compounds themselves and in vitro bioaccessibilities of cynarin and cynaroside, which are found in ALP, were investigated. Total ...
Citation Formats
I. Barutcu, S. Şahin, and S. G. Şümnü, “Acrylamide formation in different batter formulations during microwave frying,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 17–22, 2009, Accessed: 00, 2020. [Online]. Available: