Influence of coating material and processing parameters on acrylamide formation in potato patties

Influence of moisture content (MC, 65–35%), frying temperature/time (150–200 °C, 4–12 min), and coating materials (patties coated with bread crumbs – PBC and patties coated with wheat semolina – PSC) on acrylamide formation in potato patties was investigated. Acrylamide content increased with decrea...

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Bibliographic Details
Published inInternational journal of food engineering Vol. 18; no. 5; pp. 399 - 409
Main Authors Shakeela, Heeba, Mini, Navami M., Abraham, Billu, Natarajan, Nayana, Nisha, Prakasan
Format Journal Article
LanguageEnglish
Published De Gruyter 30.05.2022
Subjects
acrylamide
breadcrumbs
moisture content
porous structure
potato patties
wheat semolina
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Summary:Influence of moisture content (MC, 65–35%), frying temperature/time (150–200 °C, 4–12 min), and coating materials (patties coated with bread crumbs – PBC and patties coated with wheat semolina – PSC) on acrylamide formation in potato patties was investigated. Acrylamide content increased with decrease in MC and increase in temperature/time, except for PBC at higher temperatures (180 °C, 8 & 12 min and 200 °C). Morphology analysis suggested PBC to possess more porous coating that resulted in higher oil penetration leading to higher heat transfer rate, moisture evaporation and drying at higher frying temperatures. This led to an initial acceleration of acrylamide formation in PBCs at higher temperatures, followed by its degradation resulting in low acrylamide content in final product. Based on sensory analysis and lowest acrylamide formation, the optimal conditions for frying of potato patties were: (i) MC: 66.53 ± 2.2% (ii) frying temperature: 165 °C (iii) frying time: 4 min.
ISSN:1556-3758
1556-3758
DOI:10.1515/ijfe-2021-0337