Effect of turmeric extract (Curcuma Longa L. ) on acrylamide content and quality characteristics of fried potatoes

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Soroushfard A.; Rufegarinejad l.; SOOFI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:114 Page(s): 159-168

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Title

Effect of turmeric extract (Curcuma Longa L. ) on acrylamide content and quality characteristics of fried potatoes

Author(s)

Soroushfard A. | Rufegarinejad l. | SOOFI M. | Issue Writer Certificate

Keywords

AcrylamideQ1

Curcumin extractQ1

Fried potatoQ1

Abstract

Due to the progressive consumption of fried food products in the country, the increase of quality and oil uptake reduction is necessary. As a potent human toxicant, Acrylamide is present in different heated food products, with unexpectedly high levels in potato products such as french fries. Prevention of Acrylamide formation in food could minimize its dietary exposure and decrease its potential health risks to humans. For this purpose, blanched potato slices were immersed in Curcumin extracts (0, 5, and 10% w/w) for 15 minutes, followed by frying in oil. Water content, oil uptake, shrinkage, color (L*, a*, b*), Acrylamide content, and sensory properties were analyzed. The results showed that increasing curcumin concentration increased the water content and decreased the oil uptake and shrinkage in all samples. Color parameters indicated that L* and a*of the potatoes decreased by increasing Curcumin extract concentrations, but b* was increased. The immersion in a solution of Curcumin extract reduced the content of Acrylamide in french fries significantly. As the increasing concentration of curcumin up to 10%, the amount of Acrylamide decreased by 47% compared to the control sample. Sensory characteristics (appearance, smell, taste) except flavor at a concentration of 10% Curcumin extract improved with increasing extract concentration. Using Curcumin extract and improving the quality and sensory properties led to a significant reduction in Fried potatoes' Acrylamide formation. They could be suggested as a method to reduce the construction of this toxic compound.

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APA: Copy

Soroushfard, A., Rufegarinejad, l., & SOOFI, M.. (2021). Effect of turmeric extract (Curcuma Longa L. ) on acrylamide content and quality characteristics of fried potatoes. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(114 ), 159-168. SID. https://sid.ir/paper/369437/en

Vancouver: Copy

Soroushfard A., Rufegarinejad l., SOOFI M.. Effect of turmeric extract (Curcuma Longa L. ) on acrylamide content and quality characteristics of fried potatoes. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(114 ):159-168. Available from: https://sid.ir/paper/369437/en

IEEE: Copy

A. Soroushfard, l. Rufegarinejad, and M. SOOFI, “Effect of turmeric extract (Curcuma Longa L. ) on acrylamide content and quality characteristics of fried potatoes,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 114 , pp. 159–168, 2021, [Online]. Available: https://sid.ir/paper/369437/en

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