Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions.

ABSTRACT: Presence of toxic compounds such as acrylamide and 2,4-decadienal in fried products are dependent on frying temperature and time and the frying oil. Combination treatments such as aqueous pre-treatments of potato slices prior to frying; addition of L-proline to pre-treated samples; moisture reduction of samples pre-frying, replacement of refined soybean oil by deodorized-virgin-coconut oil (DVCO) as frying medium; and modification of frying time-temperature regime, were implemented to mitigate acrylamide and 2,4-decadienal in fried potato-crips, concomitantly enhancing their organoleptic quality. Based on similarity values of % acrylamide mitigation, experimental conditions were classified into four main clusters and the optimized conditions of the combination treatments obtained by centra

SUBMITTER: Bose A 

PROVIDER: S-EPMC9998785 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature