Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca

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Background and Objective: Acrylamide is formed in starchy foods as a result of thermal processing methods. Regular frying is a high temperature processing method in which food is submerged in hot oil while infrared (IR) frying works with reduced heating time, reduced quality losses, absence of solute migration in food material and little or no oil providing significant advantages over deep-fat frying. The aim of this study was to compare the effect of deep fat frying and IR frying on the amount of acrylamide formed during frying of plantain. Materials and Methods: The samples were subjected to frying with a deep fryer and an infrared fryer. The fried samples were analysed for pH, reducing sugar content, asparagine and acrylamide concentration. Statistical analysis was carried out using Microsoft excel 2010 and results were expressed as standard error of the mean. Results: The reducing sugar content in plantain reduced with frying. IR frying resulted in reduced acrylamide contents, with a percentage reduction of the acrylamide content at 74.04% for the ripe samples and 59.9% for the unripe samples when compared to the acrylamide content in the deep fat fried samples. Conclusion: During deep fat frying a high amount of acrylamide was formed. In this study, IR frying reduced acrylamide formation significantly while also retaining nutrients, thus providing an alternative to the deleterious deep fat frying method. IR frying of plantain is healthier and should be practiced.

Omotosho Omolola Elizabeth
Sofowora Anuoluwapo
Omini Joy John
American Journal of Food Technology