Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

BACKGROUND: The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips.


Şümnü, Servet Gülüm (Wiley, 1995-04-01)
Mature apricots were coated with different concentrations of a mixture containing sucrose polyesters (Semperfresh(TM) fruit coating) to determine the effect of that coating on shelf-life, post-storage life and quality of apricots. Respiration rates, weight loss, colour change, variations in soluble solids, ascorbic acid content, titratable acidity and pH of apricots were effectively reduced by both the 10 g litre(-1) and 15 g litre(-1) concentrations during ambient storage. After 10 days of cold storage bot...
Effect of high hydrostatic pressure on background microflora and furan formation in fruit pur,e based baby foods
KULTUR, Gulcin; MISRA, N. N.; BARBA, Francisco J.; KOUBAA, Mohamed; GÖKMEN, VURAL; Alpas, Hami (Springer Science and Business Media LLC, 2018-03-01)
The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a non-thermal decontamination intervention for fruit pur,e based baby foods. HHP processing was evaluated at 200, 300, and 400 MPa pressures, for 5, 10 and 15 min of treatment times at 25, 35 and 45 A degrees C. HHP application at 400 MPa, 45 A degrees C for 15 min ensured complete inactivat...
Effect of high hydrostatic pressure on quality parameters of lager beer
Buzrul, S; Alpas, Hami; Bozoglu, F (Wiley, 2005-08-15)
Unpasteurized lager beer samples from a commercial brewery were treated either by high hydrostatic pressure (HHP; 200, 250, 300, 3SOMPa for 3 and 5min at 20 degrees C) or by conventional heat pasteurization (60 degrees C for 15 min). The main attributes of the beer, such as ethanol content, extract and pH, were not affected by either treatment; however HHP and heat pasteurization affected colour, chill haze, protein sensitivity and bitterness. Change in bitterness was higher in conventional heat pasteurizat...
Acrylamide formation in different batter formulations during microwave frying
Barutcu, Isil; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2009-01-01)
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 developme...
Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels
Yaykasli, KO; Demirel, G; Yasar, A (Elsevier BV, 2005-10-01)
In this study, the production of citric acid has been achieved by using Aspergillus niger conidiaspores, entrapped in polyacrylamide gels, and the factors that affect this production have been investigated. On citric acid production the effect of starting sucrose concentration (100-180 g/l), the initial nitrogen concentration (0-0.3 g/l), the effect of the methanol concentration in 100ml feeding medium (0-6 ml), and finally the effect of ethanol concentration (0-6 ml) in 100 ml feeding medium were studied a...
Citation Formats
S. Şahin, S. G. Şümnü, and H. M. Öztop, “Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, pp. 2830–2836, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43539.