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Home > Archive>Volume 23, Issue 2, 2015 >61-64
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Effect of inhibition of additives on the acrylamide in chips
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    Abstract:

    In order to find a way to inhibit formation of acrylamide during deep frying chips, four additives such as green tea and garlic with different levels were used to soak potato strips before frying. The acrylamide in chips was quantitatively and qualitatively analyzed by GC-ECD. The results showed that all of the four additives had inhibition on acrylamide formation. The inhibition rate of green tea reached 49.53% when the concentration was 5 g/100 mL and soaked for 60 min.

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  • Online: May 19,2015
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