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Title

Evaluation of the application of an edible coating and frying temperature on the content of acrylamide and fat in French fries

AuthorsTrujillo-Agudelo, Sara; Osorio, Ana; Gómez-Narváez, Faver; Contreras-Calderón, José; Mesías, Marta ; Delgado Andrade, Cristina ; Morales, F. J.
Issue Date2018
CitationCoFE 2018
AbstractWorldwide, fried potatoes are considered one of the most consumed food products, due to their sensory properties; however, it contains high levels of fat and neo-contaminants such as acrylamide, which can cause cardiovascular diseases, diabetes and cancer when consumed excessively. It is then necessary, search new alternatives process to reduce the content of undesirable compounds in the fries. Given the above, the objective of this work was to evaluate the effect of the application of an edible coating, developed from whey proteins and rosemary extract, on the reduction of fat content and acrylamide in French fries, with different temperatures of process. The methodology included a multi-level experimental factorial design taking as independent variables: percentage of whey protein (5-11%), percentage of rosemary (0-2%) and frying temperature (171-190 ° C). The fat and moisture content were determined according to AOAC and the acrylamide by HPLC; In addition, the firmness of the potato chips was determined. The optimal process conditions that allow obtaining the lowest content of acrylamide, fat and a firmness of 3N are 180 ° C, 11% and 2% for the temperature of frying the content of protein and rosemary, respectively. This research is a contribution from engineering, to the improvement of the health of fried food consumers and its application to frying processes at the industry level, being an alternative solution to the public health problems of developing countries.
DescriptionResumen del póster presentado a la Conference of Food Engineerimg (CoFE), celebrada en Minneapolis, Minnesota (US) del 10 al 12 de septiembre de 2018.
URIhttp://hdl.handle.net/10261/171801
Appears in Collections:(ICTAN) Comunicaciones congresos
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