




























































Acrylamide content and quality characteristics of French fries influenced by different frying methods
							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
	Skip to main content
	Skip to main navigation menu
		Skip to site footer


			

				
					
						Open Menu
					
										
																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
					Home
				
										
									
										Food Science Publisher
									
								
	
									
										Functional Food Center
									
								


							
	
				
					Current
				
							
	
				
					Archives
				
							
	
				
					About
				
										
									
										About the Journal
									
								
	
									
										Aims and Scope
									
								
	
									
										Contact
									
								
	
									
										Editing Services
									
								
	
									
										Editorial Team
									
								
	
									
										Express Peer Review
									
								
	
									
										Graphical Abstract
									
								
	
									
										Journal Insights
									
								
	
									
										Privacy Statement
									
								
	
									
										Submissions
									
								


							
	
				
					Announcements
				
							
	
				
					Search
				
							



				

																						
									
										
										Search
									
								

													

					

					
								
				
					Register
				
							
	
				
					Login
				
							



					

				
			

		

						
			
				


			
		
			
				Home
			
			/
		
	
			
				Archives
			
			/
		
	
				
					Vol. 13 No. 6 (2023): June 2023
				
				/
			
	
			
									Research Articles
							
		



	
		  	 

		
	
		Acrylamide content and quality characteristics of French fries influenced by different frying methods
	


	
	
		

							
					Authors

						
							
								Zahraa Adil Ahmed
							
															
									College of Agriculture, 
Tikrit University 3400, Tikrit, Iraq.
 E-mail: [email protected] 
 Tel.: +964-7725322522
																	
																																		
	
							
								Nameer Khairullah Mohammed
							
															
									College of Agriculture, 
Tikrit University 3400, Tikrit, Iraq.
 E-mail: [email protected] 
 Tel.: +964-7725322522
																	
																																		
	
							
								Anis Shobirin Meor Hussin
							
															
									Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v13i6.1126
						
					
				
			

						
										
					Abstract

					Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide  in French fries. 
Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes.  In the MF, the oil was preheated to 180 °C for three time intervals of 160, 180, and 200 seconds. The AF was set at a temperature of 170 °C for three time intervals of 8, 10, and 12 minutes, without adding oil.
Results: The results showed that AF resulted in a lower acrylamide content (21.8 ppm) after 8 minutes at 170°C compared to the other frying methods. However, DF in corn oil was preferred in terms of color, flavor, and overall acceptance in the sensory evaluation of the French fries. MF resulted in the hardest French fry texture due to excessive evaporation of moisture.
Conclusion: The findings suggest that AF may be a healthier option with a lower acrylamide content, while DF in corn oil may be preferred for its superior sensory characteristics.

Keywords: Acrylamide, Air frying, Deep frying, Microwave, Oil absorption, Sensory evaluation.  

				
			
			

						
																																														
					
													Author Biography
											

						
								
																																							Nameer Khairullah Mohammed,  College of Agriculture, 
Tikrit University 3400, Tikrit, Iraq.
 E-mail: [email protected] 
 Tel.: +964-7725322522 
																	

								
									Department of Food Science

								

							


				
			
						
		


		

						
										
					
						Downloads
					

						
								
	
													


		
	[Abstract]

	
							
	
								
	
													


		
	[Full Article]

	
							


				

						
						
				
					
						Published
					

					
																			2023-06-28
																	

				
							

			
						
										

											
							
								Issue
							

							
								
									Vol. 13 No. 6 (2023): June 2023
								
							

						
					
											
							
								Section
							

							
								Research Articles
							

						
					
									

			
						
										
					
						License
					

										Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.

				

			
			

		

	




	




	


							



	

	

					
				About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives

 

			

		
		Open Journal Systems Hosting and Support by: OpenJournalSystems.com


	










