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Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries
- Sansano, M., De los Reyes, R., Andrés, A., Heredia, A.
- Food and bioprocess technology 2018 v.11 no.10 pp. 1934-1939
- French fries, acrylamides, ambient temperature, color, frying, lipid content, mass transfer, microwave ovens, oils, potato chips, potatoes, texture
- The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven. Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to deep-oil frying. Microwave-fried French fries presented lower moisture and higher fat content than deep-oil fried potatoes. Concretely, microwave-fried potatoes presented values of moisture and texture more similar to potato chips than French fries, nonetheless with lower fat levels (less than 20 g/100 g wb) and acrylamide content (lower than 100 μg/kg wb) at the reference time. This study presents an alternative way of frying to address the production of healthier potato chips.