Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties

Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties

The purpose of this research was to evaluate the effect of soaking plantain and cassava chips in sucrose or sodium chloride (NaCl) on their physical properties and acrylamide content after frying in Conjugated Linoleic Acid (CLA)-enriched soybean oil. Plantain and cassava were cut into 1 mm thick sl...

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Veröffentlicht in:International journal of food engineering 2022-08, Vol.18 (8), p.571-581
Hauptverfasser: Rodríguez-Miranda, Jesús, Herman-Lara, Erasmo, Serrano-Niño, Julio César, Sánchez-Ruiz, Bruno Alberto, Martínez-Sánchez, Cecilia Eugenia
Format: Artikel
Sprache:eng
Schlagworte:
acrylamide
CLA
frying
soaking
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Zusammenfassung:The purpose of this research was to evaluate the effect of soaking plantain and cassava chips in sucrose or sodium chloride (NaCl) on their physical properties and acrylamide content after frying in Conjugated Linoleic Acid (CLA)-enriched soybean oil. Plantain and cassava were cut into 1 mm thick slices and soaked for 20 min in a solution of 30% sucrose or 3% NaCl at 40 °C, separately. Soaking in sucrose and NaCl had no significant effect (  
ISSN:1556-3758
1556-3758
DOI:10.1515/ijfe-2021-0263