Effect of the Frying Methods on Acrylamide Content and Physicochemical Properties in Fries

Sia, Mei Yi (2018) Effect of the Frying Methods on Acrylamide Content and Physicochemical Properties in Fries. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The objective of this research are i) to determine the amount of acrylamide that present different type of frying methods such as French fries in air frying and deep fat frying by using Reserve-Phase High Performance Liquid Chromatography (RP-HPLC) and ii) to compare physicochemical properties such as colour, moisture content, hardness and fat content of air fried and deep fat fried French fries. Besides, different frying method and temperature combination (Air frying at 140oC, 160oC, 180oC for 15 minutes, 10 minutes, 8 minutes and deep fat frying at 140oC, 160oC and 180oC for 9 minutes, 5 minutes, 3 minutes respectively) were employed for French fries. Acrylamide content, physicochemical properties such as colour, moisture content, hardness and fat content tests were carried out to determine the acrylamide content and physicochemical of air fried and deep fat fried French fries. Method of acrylamide extraction and method of running RP-HPLC were studied. The frying time of French fries was set by measuring the colour as well as fixed the hue angle of French fries. As compare between air frying and deep fat frying, air frying had a lower acrylamide content and fat content than deep fat frying. Moreover, air frying at 160oC shown the lowest level of acrylamide and lowest level of fat content in French fries as compare with other treatments. The present study provides an insight on proximate analysis of air fried and deep fat fried French fries for future exploitation by food industry and quantitative descriptive analysis can be used to identify sensory characteristics of French fries by using different frying methods.