首页|Acrylamide content in French fries prepared with vegetable oils enriched with beta-cyclodextrin or beta-cyclodextrin-carvacrol complexes
Acrylamide content in French fries prepared with vegetable oils enriched with beta-cyclodextrin or beta-cyclodextrin-carvacrol complexes
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NSTL
Elsevier
Acrylamide is carcinogenic for humans. Foods rich in carbohydrates cooked at high temperatures have a high content of this substance. Potatoes are one of the most consumed foods in the world and French fries are one of their most common cooking methods. French fries represent 10-49% of the acrylamide intake in the European Union and around 55% in USA. The aim of this study was to evaluate the effect that beta-cyclodextrin and beta-CDcarvacrol complexes, acting as an ingredients into the vegetal oils used in the frying process, had in the concentration of acrylamide, antioxidant activity, oxidation stability, color, volatile compounds and sensory analysis of French fries. Both compounds increased the antioxidant activity and the oxidation stability of the potatoes. The addition of beta-carvacrol into the oil (sunflower and extra virgin olive oil) reduced up to 40% the formation of the acrylamide in the frying process. The addition of beta-cyclodextrin reduced the content of acrylamide (15%) when the temperature of frying was 185 degrees C and the oil used was extra virgin olive oil. Consumers did not detect the type of oil and/or the treatment and prefers a product fried at 175 degrees C instead 185 degrees C.
Carbonell-Barrachina, Angel Antonio、Perez-Lopez, Antonio Jose、Noguera-Artiaga, Luis、Gonzalez, Santiago Lopez-Miranda、Miguel, Pablo Gomez-San、Ferrandez, Borja
NSTL
Elsevier
