Study On The Reduction Of Acrylamide And Oil Absorption Of French Fries

French fries are popular among consumers for their special flavor,but high acrylamide and h oil absorption limit the development of French fries industry.In order to reduce the acrylamide content and oil absorption of fried potato chips,this paper selected three potato varieties,Eugene,Red Beauty and Black King Kong,to verify the factors affecting acrylamide content,and to reduce the content of acrylamide by using different valence cations.Moreover,analyzing the effect of plasticizer on the oil absorption of fried French fries with sodium alginate,on this basis,optimizing the processing of frying French fries,and to provide guidance for the industrial production of French fries.The specific research contents and results are as follows:(1)Obtaining the effects of moisture content,reducing sugar,amino acid(asparagine),polyphenols and anthocyanins on the amount of acrylamide and oil absorption in fried potato chips and the relationship between them;The anthocyanin content in fried French fries: Black King Kong > Red beauty > Eugene;polyphenol content: Black King Kong > Red beauty > Eugene;acrylamide content: Eugene > Red beauty > Black King Kong;L*: Eugene>Red Beauty>Black King Kong.The moisture content of the three varieties of French fries increases with the decrease of frying time;the oil absorption decreases with the decrease of frying time.Acrylamide content was significantly negative with polyphenols content in French fries(r=-0.718);significantly negative with anthocyanin(r=-0.644).There was a significant positive correlation between acrylamide content and reducing sugar content(r=0.713)and asparagine content(r=0.730).(2)Obtaining the relationship between different valence cations and the formation of acrylamide in fried French fries,and the difference of their effects.The experimental results showed that the sodium chloride group,the calcium chloride group and the ferric citrate can effectively reduce the acrylamide formation compared with the control.The highest reduction of acrylamide in the three treatment group was 69.79%;79.35%;75.62% respectively.When the cation concentration and immersion time are same,the best effect of reducing acrylamide formation was calcium chloride at the concentration of 0.2%-0.6%.But the effectiveness is gradually reducing while increasing the concentration of calcium chloride.In the asparagine-glucose-cation model system,the three metal cations can reduce the acrylamide content formed in the reaction system compared with the control group.The least amount of acrylamide was 706.90 ng/m L,594.81 ng/m L and 709.77 ng/m L,respectively,and when the ion concentration was less than 0.7%,the effectiveness was iron citrate > calcium chloride > sodium chloride.The cation can effectively reduce the acrylamide content in the real French fries system and the asparagine-glucose reaction system.(3)The effects of pretreatment with 1% sodium alginate and different concentrations of polyhydroxy-alcohol on oil absorption of homemade fried potato chips and commercial French fries were studied.Using different concentration of polyhydric alcohols(xylitol,sorbitol and glycerol)to treat homemade and commercial frozen French fries with 1%sodium alginate solution(1% SGS),the results showed that for the homemade French fries,the oil reduction were 20.45%(1% SGS+0.5% xylitol),53.00%(1% SGS+0.25%sorbitol)and 48.72%(1% SGS+0.75% glycerol)compared with the French fries without any treatment;18.35%(1% SGS+0.5% xylitol),51.75%(1% SGS+0.25%sorbitol),47.37%(1% SGS+0.75% glycerol)compared to the French fries only treated with 1% sodium alginate solution.However,as for commercial frozen French fries,the oil absorption increased by 12.29% and 29.11% respectively at 1% xylitol compared with fresh sample(frying)and treated only with 1% sodium alginate solution.Xylitol treatment can reduce oil absorption on homemade French fries,and the effectiveness was sorbitol> glycerol> xylitol.The three polyhydric alcohols can improve the color and texture of the homemade French fries.(4)Using the response surface to optimize the processing technology of French fries.The mixture of 1% sodium alginate and polyhydric alcohol can also reduce the oil absorption and moisture of the fried French fries,and the effectiveness is better than the treatment with 1% sodium alginate and polyhydric alcohol successively.The French fries got the lowest oil absorption with the treatment of 1% sodium alginate and 0.5%sorbitol.On the basis of this,optimizing with response surface,and the results showed that the optimal condition was sodium alginate concentration: 2%.frying temperature:180 °C,frying time : 3 min.