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

• Published in: International 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
• Language: English
• Published: De Gruyter 30.05.2022
• Subjects: acrylamide; breadcrumbs; moisture content; porous structure; potato patties; wheat semolina

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...