Effect of vegetable oil blending on acrylamide during potato deep-frying
The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried potato. Straight cut potato was deep-fried in palm oil (P), coconut oil (C), rice bran oil (RBO), mixture of vegetable oil formula 1 and formula 2 (patent pending) at 150°C a...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
|
| Online Access: | http://journalarticle.ukm.my/14708/1/48_04_06.pdf http://journalarticle.ukm.my/14708/ http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Kebangsaan Malaysia |
| Language: | English |
| Summary: | The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried
potato. Straight cut potato was deep-fried in palm oil (P), coconut oil (C), rice bran oil (RBO), mixture of vegetable oil
formula 1 and formula 2 (patent pending) at 150°C and 170°C for 12 minutes as cycle 1 and continuously deep-frying by
reusing the same oil as cycle 2. The method used for analysis of acrylamide included solvent extraction and HPLC coupled
with DAD. Compared with the control treatment (P), RBO had lowest acrylamide content in cycle 1 at both 150°C and
170°C. However, C showed the highest potential to be used as repeated deep-frying oil at both 150°C and 170°C. The result
of this study suggested that the blending of vegetable oil can provide lower acrylamide content in deep-fried food as compared
with conventional deep-frying. |
|---|