Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 159-168 | Back to browse issues page


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Soroushfard A, Roufegarinejad L, Soofi M. Effect of turmeric extract (Curcuma Longa L.) on acrylamide content and quality characteristics of fried potatoes. FSCT 2021; 18 (114) :159-168
URL: http://fsct.modares.ac.ir/article-7-48820-en.html
1- Islamic Azad University, Tabriz Branch, Tabriz, Iran
2- Islamic Azad University, Tabriz Branch , l.rofehgari@yahoo.com
3- Research and Development Department, AsiaShoor Company, Tabriz, Iran
Abstract:   (1245 Views)
Due to progressive consumption of fried food products in the country, increase of quality and oil uptake reduction of them is necessary. Acrylamide as a potent human toxicant is present in different heated food products, with unexpectedly high levels in potato products such as french fries. Prevention of acrylamide formation in food could minimize its dietary exposure and therefore decrease its potential health risks to humans. For this purpose, blanched potato slices were immersed in curcumin extracts (0, 5 and 10% w/w) for 15 minutes, followed by friying in oil. Water content, oil uptake, shrinkage, color (L*, a*, b*), acrylamide content and sensory properties were analysed. The results showed that increasing curcumin concentration increased the water content and decreased the oil uptake and shrinkage in all samples. Color parameters indicated that by increasing curcumin extract concentrations, L* and a*of the potatoes decreased, but b* was increased. The immersion in a solution of curcumin extract reduced the content of acrylamide in french fries significantly. As increasing concentration of curcumin up to 10% the amount of acrylamide decreased in 47% compared to control sample. Sensory characteristics (appearance, smell, taste) with the exception of flavor at a concentration of 10% curcumin extract improved with increasing extract concentration. Useing of curcumin extract, along with improving the quality and sensory properties, led to a significant reduction in acrylamide formation in fried potatoes and could be suggested as a method to reduce the formation of this toxic compound.
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Article Type: Original Research | Subject: Food Chemistry
Received: 2020/12/31 | Accepted: 2021/02/20 | Published: 2021/08/1

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