Effects of various cooking conditions on acrylamide formation in rolled patty

Abstract

In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39–65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts.

Keywords:

• acrylamide
• rolled patty
• oil types
• frying period
• covering with egg

Acknowledgement

The author wishes to acknowledge the support of the Food Department and Environment Department in the National Chemical Laboratory in Athens, Greece, for the analysis of acrylamide; and Professor Dr Yaşar Hışıl for helping in GC-MS applications.