EFFECT OF FRYING TIME ON SOME QUALITY ASPECTS AND ACRYLAMIDE CONTENT OF FRENCH FRIES

The effect of frying time on quality and acrylamide (AA) content of French fried potatoes was studied in order to investigate the optimal conditions to minimize the amount of produced toxicant together with the maintenance of good culinary quality. French fries were obtained from fresh potatoes using a domestic fryer with static basket; a 4/1 oil/product ratio and a fixed initial oil temperature of 180°C were used. Several batches were fried at different times (3, 4, 5, 6, 7, 8, 9 min). During frying tests the oil and sticks surface and core temperatures were measured by thermocouples. Analysis of water removal, oil uptake, colour, texture and AA content were carried out on fried final products