The effect of frying on browning, acrylamide and 5-hydroxymethylfurfural formation on Malaysian curry puff skin treated with l-asparaginase

Abstract

Acrylamide and 5-hydroxymethylfurfural (HMF) is the product of the Maillard reaction and its accumulation may lead to adverse health effects. Hence, this paper aims to study the effect of l-asparaginase treatment (E100 U/kg and E500 U/kg), frying temperatures (180 °C, 190 °C, 200 °C) and times (2 min, 3 min, 5 min, 7 min) on acrylamide and HMF content after the frying process of curry puff skin. Colour development, moisture content, water activity analysis and sensory evaluation were also carried out. Frying condition at 190 °C for 5 min produced desirable attributes through sensory evaluation. Furthermore, the enzyme reduced the acrylamide and HMF level to 2500 μg/kg and 230 μg/kg respectively. Frying temperature plays a crucial role in acrylamide decomposition leading to the reduction of acrylamide content. Therefore, the use of this enzyme is plausible for the reduction of acrylamide and HMF in puff skin without altering the original quality.

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Acknowledgements

This work was supported by Short Term Research Grant (Str17031) awarded by Universiti Kuala Lumpur, Fundamental Research Grant Scheme (FRGS-FRGS/1/2018/STG05/UNIKL/02/8) and Novozyme, Malaysia.

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Correspondence to Khairul Faizal Pa’ee.

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Mohd Hashim, M.N., Abd-Talib, N., Yaji, E.L.A. et al. The effect of frying on browning, acrylamide and 5-hydroxymethylfurfural formation on Malaysian curry puff skin treated with l-asparaginase. Food Sci Biotechnol 30, 149–158 (2021). https://doi.org/10.1007/s10068-020-00849-w

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Keywords

  • Acrylamide
  • 5-Hydroxymethyfurfural
  • Asparaginase
  • Enzyme
  • Maillard reaction