Impact of vacuum frying on quality of potato crisps and frying oil

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Impact of vacuum frying on quality of potato crisps and frying oil

Popis výsledku v původním jazyce

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’.

Název v anglickém jazyce

Impact of vacuum frying on quality of potato crisps and frying oil

Popis výsledku anglicky

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’.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30304 - Public and environmental health

Projekt

<a href="/cs/project/LO1601" target="_blank" >LO1601: Pražské vysokoškolské analytické centrum II a III - NPU 2015-2020</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

241

Číslo periodika v rámci svazku

FEB 15 2018

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

51-59

Kód UT WoS článku

000411624400007

EID výsledku v databázi Scopus

2-s2.0-85028436246