Impact of vacuum frying on quality of potato crisps and frying oil
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43916473" target="_blank" >RIV/60461373:22330/18:43916473 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodchem.2017.08.062" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2017.08.062</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2017.08.062" target="_blank" >10.1016/j.foodchem.2017.08.062</a>
Alternative languages
Result language
angličtina
Original language name
Impact of vacuum frying on quality of potato crisps and frying oil
Original language description
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125 °C and atmospheric pressure at 165 °C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of ‘conventional crisps’, while only a few of them appreciated potato-like fresh flavour of ‘vacuum crisps’ and classified this product as ‘tasty’.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30304 - Public and environmental health
Result continuities
Project
<a href="/en/project/LO1601" target="_blank" >LO1601: Prague University Analytical Centre II and III - NPU 2015-2020</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
241
Issue of the periodical within the volume
FEB 15 2018
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
51-59
UT code for WoS article
000411624400007
EID of the result in the Scopus database
2-s2.0-85028436246