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Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

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Abstract

The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven. Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to deep-oil frying. Microwave-fried French fries presented lower moisture and higher fat content than deep-oil fried potatoes. Concretely, microwave-fried potatoes presented values of moisture and texture more similar to potato chips than French fries, nonetheless with lower fat levels (less than 20 g/100 g wb) and acrylamide content (lower than 100 μg/kg wb) at the reference time. This study presents an alternative way of frying to address the production of healthier potato chips.

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Acknowledgments

The authors would like to thank the Universitat Politécnica de València for the PhD scholarship given to Mariola Sansano Tomás.

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Authors and Affiliations

  1. Universitat Politècnica de València, Institute of Food Engineering for Development, 46022, Valencia, Spain

    M. Sansano, R. De los Reyes, A. Andrés & A. Heredia

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  1. M. Sansano
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  2. R. De los Reyes
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  3. A. Andrés
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  4. A. Heredia
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Correspondence to M. Sansano.

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Sansano, M., De los Reyes, R., Andrés, A. et al. Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries. Food Bioprocess Technol 11, 1934–1939 (2018). https://doi.org/10.1007/s11947-018-2144-z

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  • DOI: https://doi.org/10.1007/s11947-018-2144-z

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