Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries

Abstract

In this study, the relationship between the formation of acrylamide (AA) and that of 5-hydroxymethylfurfural (5-HMF), as well as the correlation with the content of α-dicarbonyl compounds as intermediate products in French fries were studied using Pearson correlation analysis and principal component analysis (PCA), and the correlation between the formation of AA and 5-HMF and the sensory score, color, water content and oil absorption of French fries was also discussed. The results showed that with an increase in frying time or temperature, the contents of AA, 5-HMF and α-dicarbonyl compounds in French fries increased significantly, water content decreased, and oil absorption increased gradually. In addition, lightness (L* value) and yellowness (b* value) tended to decrease, while redness (a* value) tended to increase. There was a significantly positive correlation between AA and 5-HMF contents under the different conditions tested. Moreover, AA and 5-HMF contents showed a significantly positive correlation with the content of α-dicarbonyl compounds and oil absorption, but a significantly negative correlation with water content, L* value and b* value. AA content was positively correlated with a* value. It was found that the results of the PCA model were consistent with the linear curves of the contents of AA, 5-HMF and α-dicarbonyl compounds versus frying temperature and time. Frying for 5 min at 170 ℃ not only ensured the best sensory quality of French fries, but also helped to reduce the formation of hazardous substances.

Keywords

• acrylamide; 5-hydroxymethylfurfural; french fries; α-dicarbonyl compounds; sensory evaluation; correlation analysis