14This paper investigated the effect of air-frying technology, in combination with a pre-15 treatment based of soaking the samples in different chemical agent solutions (citric acid, 16 glycine, calcium lactate, sodium chloride or nicotinic acid (vitamin B3)), on the 17 generation of acrylamide in fried potatoes. The influence of reducing sugars on the 18 development of surface's color was also analyzed. The experiments were conducted at 19 180 ºC by means of air-frying and deep oil-frying, as a reference technology. Based on 20 the evolution of colour crust with frying time, it could be concluded that the rate of 21Maillard reaction decreased as the initial reducing sugars content increased in the raw 22 material, and was also lower for deep-oil frying than for air-frying regardless of pre-23 treatments applied. Air-frying reduced acrylamide content by about 90% compared with 24 conventional deep-oil frying without being necessary the application of a pre-treatment. 25However, deep-oil fried potatoes pre-treated with solutions of nicotinic acid, citric acid, 26 glycine at 1% and NaCl at 2% presented much lower acrylamide levels (up to 80-90% 27 reduction) than non-pretreated samples. 28 29
In recent years high contents of acrylamide, a potentially carcinogenic substance, have been 9found in a wide range of fried and baked foods. For this reason, the health authorities together 10 with the food industry have carried out research to find ways to minimize the presence of 11 acrylamide during food processing. The addition of chitosan may be an excellent alternative for 12 achieving this goal because due to their richness in amino groups, they would interfere with the 13
The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most adequate degree of deacetylation (DD) and molecular weight (Mw) of chitosan based on acrylamide mitigation criteria and 2) to evaluate the influence of including chitosan in batter formulations on some important technological parameters of raw batters (flow behavior and water retention capacity) and on some quality properties of fried batters (oil uptake, color and texture). Results in model systems showed that chitosans with higher deacetylation degree (86.5 and 92.8%) achieved a decrease of acrylamide between 44 and 81%, depending on reaction time, compared to the control (without chitosan). Furthermore, acid hydrolysis process of chitosan was found to negatively affect its inhibitory effect on acrylamide formation independently of the molecular weight. Raw chitosan based batter formulations presented higher consistency and water retention capacity than the control; chitosan addition to batters reduced the hardening of the fried samples during the post-frying cooling period. No significant differences in water loss were observed between batters with or without added
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