Abstract
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.
Highlights
Youtiao, a form of fried bread, is a deep-fried strip of dough that is a popular breakfast food in China, Indonesia, Malaysia, Myanmar, Singapore, Laos, and some south Asian countries
There are no significant differences in the reducing sugar content between the samples of traditional deep-frying method and electrostatic frying methods (Table 3), no matter the youtiao
The effects of potassium aluminum sulfate and different frying methods were used to compare the potential reduction of acrylamide and oil content of youtiao and on the sensory properties of fried youtiao
Summary
A form of fried bread, is a deep-fried strip of dough that is a popular breakfast food in China, Indonesia, Malaysia, Myanmar, Singapore, Laos, and some south Asian countries. It is even on the breakfast menus at KFCs in China [1]. Many researchers have noted that fried food consumption is associated with increased health risks, and most consumers are aware of this, there is no sign that people who like fried food have stopped eating their favorites [21]
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