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Effects of various cooking conditions on acrylamide formation in rolled patty.

Abstract

In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39-65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts.

Authors+Show Affiliations

Engineering Faculty, Food Engineering Department, Ege University, 35100 Bornova, Izmir, Turkey. evrimka2000@yahoo.comNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19680952

Citation

Ozkaynak, E, and Gulden Ova. "Effects of Various Cooking Conditions On Acrylamide Formation in Rolled Patty." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 26, no. 6, 2009, pp. 793-9.
Ozkaynak E, Ova G. Effects of various cooking conditions on acrylamide formation in rolled patty. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009;26(6):793-9.
Ozkaynak, E., & Ova, G. (2009). Effects of various cooking conditions on acrylamide formation in rolled patty. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 26(6), 793-9. https://doi.org/10.1080/02652030902780257
Ozkaynak E, Ova G. Effects of Various Cooking Conditions On Acrylamide Formation in Rolled Patty. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009;26(6):793-9. PubMed PMID: 19680952.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of various cooking conditions on acrylamide formation in rolled patty. AU - Ozkaynak,E, AU - Ova,Gulden, PY - 2009/8/15/entrez PY - 2009/8/15/pubmed PY - 2010/5/13/medline SP - 793 EP - 9 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 26 IS - 6 N2 - In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39-65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/19680952/Effects_of_various_cooking_conditions_on_acrylamide_formation_in_rolled_patty_ L2 - https://www.tandfonline.com/doi/full/10.1080/02652030902780257 DB - PRIME DP - Unbound Medicine ER -