KINETICS OF REDUCING SUGARS DECREASING, ACRYLAMIDE FORMATION AND COLOR CHANGES DURING FRYING OF POTATO STRIPS

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BEYKI H.; HAMDAMI N.; SHAHEDI M.; GOLI A.H.; POORTAGHI J.; ARIASHAD M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 201-211

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Title

KINETICS OF REDUCING SUGARS DECREASING, ACRYLAMIDE FORMATION AND COLOR CHANGES DURING FRYING OF POTATO STRIPS

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Keywords

ACRYLAMIDEQ1

COLOR INDEXESQ2

FRYINGQ1

KINETIC MODELQ1

REDUCING SUGARQ1

Abstract

With regard to possibility of the ACRYLAMIDE carcinogenicity, increasing expansion of fried potato products industry and high consumption of these products in the country, the study and modeling of phenomena involved in the process of these products are seems necessary. The aim of this study was to investigate the kinetics of decreasing of REDUCING SUGARs, ACRYLAMIDE formation and color changes during FRYING of potato strips. The results showed that decreasing of REDUCING SUGARs and ACRYLAMIDE formation are occurring with the exponential patterns during FRYING and increasing temperature and time of FRYING are intensifies these phenomena significantly (P<0.05). On the other side increasing of FRYING temperature was decreased the darkness-lightness index and was increased the redness greenness and yellowness-blueness indexes significantly (P<0.05). The darkness-lightness and redness-greenness indexes were increased (P<0.05) with increasing of FRYING time initially and were remained almost constant afterwards, while the yellowness-blueness index was increased (P<0.05) linearly with FRYING time increasing. The results also showed that the exponential kinetic have the most conformity with experimental data of REDUCING SUGARs decreasing and ACRYLAMIDE formation. Based on the results darkness-lightness and yellowness-blueness indexes changes during FRYING are follow the first order kinetic with production rate limiting effect while the zero order kinetic was showed the most conformity with redness-greenness index changes.

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APA: Copy

BEYKI, H., HAMDAMI, N., SHAHEDI, M., GOLI, A.H., POORTAGHI, J., & ARIASHAD, M.. (2017). KINETICS OF REDUCING SUGARS DECREASING, ACRYLAMIDE FORMATION AND COLOR CHANGES DURING FRYING OF POTATO STRIPS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 201-211. SID. https://sid.ir/paper/71579/en

Vancouver: Copy

BEYKI H., HAMDAMI N., SHAHEDI M., GOLI A.H., POORTAGHI J., ARIASHAD M.. KINETICS OF REDUCING SUGARS DECREASING, ACRYLAMIDE FORMATION AND COLOR CHANGES DURING FRYING OF POTATO STRIPS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):201-211. Available from: https://sid.ir/paper/71579/en

IEEE: Copy

H. BEYKI, N. HAMDAMI, M. SHAHEDI, A.H. GOLI, J. POORTAGHI, and M. ARIASHAD, “KINETICS OF REDUCING SUGARS DECREASING, ACRYLAMIDE FORMATION AND COLOR CHANGES DURING FRYING OF POTATO STRIPS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 201–211, 2017, [Online]. Available: https://sid.ir/paper/71579/en

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