Contribution of lipid towards acrylamide formation during intermittent frying of French fries

• Main Authors: Kuek, Su Lee, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sanny, Maimunah
• Format: Article
• Language: English
• Published: Elsevier 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88259/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88259/; https://www.sciencedirect.com/science/article/pii/S0956713520303467#:~:text=Conclusions,acrylamide%20concentration%20in%20French%20fries.
• Institution: Universiti Putra Malaysia

This study aims to investigate the influence of lipid towards acrylamide formation during intermittent frying of French fries. A total of 80 frying cycles were performed on par-fried potato strips in different vegetable oils namely as red palm olein, palm olein, sunflower oil and soybean oil while a...