Acrylamide formation in different batter formulations during microwave frying

Date

2009-01-01

Author

Barutcu, Isil
Şahin, Serpil
Şümnü, Servet Gülüm

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/42779

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1016/j.lwt.2008.07.004

Collections

Department of Food Engineering, Article

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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: https://hdl.handle.net/11511/42779.