Utjecaj odabira sorte i načina prženja na udio akrilamida u krumpiru

master's thesis

• Title (english): Influence of the potato cultivar and frying process on acrylamide formation in French fries
• Author: Lucija Čikeš
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2018-11-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovoga rada je ispitati utjecaj načina prženja u domaćinstvima na udio akrilamida u prženim krumpirima. Četiri sorte krumpira (Agata, Artemis, Milvana i Lucinta) pržene su na dva načina: u dubokom ulju 320 s (5 min 20 s) te u struji vrućeg zraka (30 min). Reducirajući šećeri određeni su HPLC metodom, a udio akrilamida UPLC-MS/MS metodom. Najviši udio akrilamida imali su krumpiri sorte Agata prženi u struji vrućeg zraka (2432 μg kg-1), a najniži krumpiri sorte Milvana dobiveni prženjem u dubokom ulju (635 μg kg-1). Teksturalna analiza pokazuje da su uzorci prženi u struji vrućeg zraka čvršći, elastičniji i da je potrebno upotrijebiti veći rad da dođe do njihove deformacije. Kolorimetrijska analiza pokazuje da su najtamniji uzorci sorte Agata prženi u dubokome ulju (L*=34,02±8,45), a najsvjetliji oni sorte Milvana prženi u dubokome ulju (L*=56,88±4,21). Svi dobiveni podaci uspoređeni su s industrijski pripremljenim pomfritom.

Abstract (english)

The aim of this study was to investigate influence of different domestic frying systems on acrylamide formation in French fries. Four potato cultivars (Agata, Artemis, Milvana and Lucinta) were fried in deep oil 320 s (5 min 20 s) and by hot air frying (30 min). Reducing sugar content was determined using HPLC method and acrylamide content was determined using UPLC-MS/MS method. Highest acrylamide concentration was detected in hot air fried Agata cultivar (2432 μg kg-1) and the lowest concentration was determined in Milvana cultivar obtained by deep frying (635 μg kg-1). Texture measurements showed that samplings fried in hot air are harder, more elastic and it takes more work to cause their deformation. Color analysis demonstrated that Agata cultivar fried in deep oil produced brighter coloured potato strips (L*=34,02±8,45). The highest grade of lightness was detected in Milvana cultivar fried in deep oil (L*=56,88±4,21). All obtained results for home prepared potatoes were compared with results for industrial prepared French fries.

• Keywords: akrilamid; krumpir; prženje; sorta; senzorska svojstva
• Keywords (english): acrylamide; potato; frying; variety; sensory evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:591957
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2020-01-29 07:23:32