The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)
This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acry...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/2/549 |
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| author | Yung-Shin Shyu Jean-Yu Hwang Shih-Ting Shen Wen-Chieh Sung |
| author_facet | Yung-Shin Shyu Jean-Yu Hwang Shih-Ting Shen Wen-Chieh Sung |
| author_sort | Yung-Shin Shyu |
| collection | DOAJ |
| description | This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acrylamide content in youtiao with traditional frying. Electrostatic frying and vacuum frying methods do not reduce acrylamide content and oil content of youtiao when compared to the traditional deep-frying method in this research. The present study indicated that the pH of youtiao with vacuum frying method increased from 5.87 to 6.49 without potassium aluminum sulfate addition. Youtiao with potassium aluminum sulfate fried by traditional deep-frying had higher flavor and appearance score and lower oil content than the electrostatic frying method. The results of this research could be a consideration for alternative slow acting aluminum acidulants, reducing oil adsorbing frying methods in future work. |
| first_indexed | 2024-03-09T05:36:14Z |
| format | Article |
| id | doaj.art-07938ac2ec544a04b90d05a15dff8aa8 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T05:36:14Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-07938ac2ec544a04b90d05a15dff8aa82023-12-03T12:27:59ZengMDPI AGApplied Sciences2076-34172021-01-0111254910.3390/app11020549The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)Yung-Shin Shyu0Jean-Yu Hwang1Shih-Ting Shen2Wen-Chieh Sung3Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, Kaohsiung City 812301, TaiwanDepartment of Food Nutrition, Chung Hwa University of Medical Technology, Tainan 717302, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanThis study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acrylamide content in youtiao with traditional frying. Electrostatic frying and vacuum frying methods do not reduce acrylamide content and oil content of youtiao when compared to the traditional deep-frying method in this research. The present study indicated that the pH of youtiao with vacuum frying method increased from 5.87 to 6.49 without potassium aluminum sulfate addition. Youtiao with potassium aluminum sulfate fried by traditional deep-frying had higher flavor and appearance score and lower oil content than the electrostatic frying method. The results of this research could be a consideration for alternative slow acting aluminum acidulants, reducing oil adsorbing frying methods in future work.https://www.mdpi.com/2076-3417/11/2/549youtiaopotassium aluminum sulfateelectrostatic fryingvacuum fryingacrylamide |
| spellingShingle | Yung-Shin Shyu Jean-Yu Hwang Shih-Ting Shen Wen-Chieh Sung The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) Applied Sciences youtiao potassium aluminum sulfate electrostatic frying vacuum frying acrylamide |
| title | The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) |
| title_full | The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) |
| title_fullStr | The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) |
| title_full_unstemmed | The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) |
| title_short | The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) |
| title_sort | effect of different frying methods and the addition of potassium aluminum sulfate on sensory properties acrylamide and oil content of fried bread youtiao |
| topic | youtiao potassium aluminum sulfate electrostatic frying vacuum frying acrylamide |
| url | https://www.mdpi.com/2076-3417/11/2/549 |
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