Effects of various cooking conditions on acrylamide formation in rolled patty
Articles > Article · 2009
Authors: E. OZKAYNAK, Gülden OVA
Food Additives & Contaminants: Part A, Journal Indexed in SCI Expanded, International, WoS, 2009, vol 26, pp 793-799
DOI: 10.1080/02652030902780257
Summary
In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39-65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts.