Effects of Acrylamide Formation and Quality Characteristics Before Frying French Fries
튀김 전 후렌치후라이의 전처리가 아크릴아마이드 생성 및 품질특성에 미치는 영향

Jin-Mam Kim, Yun-Sang Choi, Ji-Hun Choi, Bon-Kou Koo, Im-Joung La, Cheon-Jei Kim
2012 Korean Journal of Food and Cookery Science  
The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different
more » ... to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.
doi:10.9724/kfcs.2012.28.4.407 fatcat:36nzt2hiwfdvdpug26472af5ci