2024-03-28T16:17:22Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/2147262021-12-28T15:58:41Zcom_10261_70com_10261_2col_10261_323
DIGITAL.CSIC
author
Mesías, Marta
author
Delgado Andrade, Cristina
author
Morales, F. J.
funder
Ministerio de Economía y Competitividad (España)
funder
Agencia Estatal de Investigación (España)
funder
Ministerio de Ciencia, Innovación y Universidades (España)
funder
European Commission
2020-06-18T09:43:57Z
2020-06-18T09:43:57Z
2020
Foods 9(6): 799 (2020)
http://hdl.handle.net/10261/214726
10.3390/foods9060799
2304-8158
http://dx.doi.org/10.13039/501100011033http://dx.doi.org/10.13039/501100000780http://dx.doi.org/10.13039/501100003329
32560512
A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order to unify the definition of “golden.” The results conclude that habits of the Spanish population are in line with recommendations to mitigate acrylamide during french fry preparation. Furthermore, these habits do not include practices that risk increasing acrylamide formation. Nevertheless, educational initiatives tailored towards consumers would reduce the formation of this contaminant and, consequently, exposure to it in a domestic setting.
eng
openAccess
Consumers
Domestic habits
French fries
Frying habits
Households
Acrylamid
OIl
Are household potato frying habits suitable for preventing acrylamide exposure?
artículo
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URL
https://digital.csic.es/bitstream/10261/214726/1/householdexposu.pdf
File
MD5
9e77d9a136109dcf4c1525a18e901371
3906602
application/pdf
householdexposu.pdf