Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/29978
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dc.contributor.authorTepe, Tolga Kağan-
dc.contributor.authorKadakal, Çetin-
dc.date.accessioned2020-06-08T12:10:46Z
dc.date.available2020-06-08T12:10:46Z
dc.date.issued2019-
dc.identifier.issn0145-8892-
dc.identifier.urihttps://hdl.handle.net/11499/29978-
dc.identifier.urihttps://doi.org/10.1111/jfpp.14270-
dc.description.abstractIn this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10, 20, and 30 min) and contents and kinetic parameters of acrylamide were investigated. Formation of acrylamide for both potato varieties followed zero-order reaction models. As the frying temperature and time increased, formation of acrylamide increased in both potato varieties. Moreover, acrylamide formation significantly reduced by increasing slice size of samples. The most appropriate frying temperature, time, and slice size for the lowest acrylamide formation at 150°C, for 10 min and 9 mm slice size, respectively. The consequences of this study will be helpful for the industry of potato products. Practical applications: Potato is one of the most cultivated crops worldwide and potato-based product have been mostly consumed as fast food such as french fries, chips, etc. Among the potato-based products, French fries have been considered as one of acrylamide main source in foods because of high content of asparagine, reducing sugars, and deep-oil frying. This paper aims to provide new knowledge to potato industry in terms of potato slice size's effect on acrylamide formation and to facilitate predicting probable acrylamide contents that can form at the end of frying process. In the current study, acrylamide formation increased as slice size decreased. This means that it should be avoid from low slice size in the commercial production of French fries to decrease the content of acrylamide in the final product. The results of this paper may enable to determine optimum process conditions for products containing low acrylamide. © 2019 Wiley Periodicals, Inc.en_US
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltden_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAmidesen_US
dc.subjectAmino acidsen_US
dc.subjectOils and fatsen_US
dc.subjectCommercial productionsen_US
dc.subjectCultivated cropsen_US
dc.subjectFrying temperatureen_US
dc.subjectOptimum process conditionsen_US
dc.subjectPotato industryen_US
dc.subjectPotato productsen_US
dc.subjectPotato varietiesen_US
dc.subjectReducing sugarsen_US
dc.subjectChemical contaminationen_US
dc.titleTemperature and slice size dependences of acrylamide in potato friesen_US
dc.typeArticleen_US
dc.identifier.volume43en_US
dc.identifier.issue12en_US
dc.authorid0000-0003-0484-7295-
dc.authorid0000-0002-6608-3887-
dc.identifier.doi10.1111/jfpp.14270-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-85074797506en_US
dc.identifier.wosWOS:000493730900001en_US
dc.identifier.scopusqualityQ2-
dc.ownerPamukkale University-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
item.cerifentitytypePublications-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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