Abstract
This paper analyzed the effects of adding rice bran wax (RW) and beeswax (BW) to rapeseed oil as a deep-frying medium and the quality parameters of potato fries, including acrylamide contamination. It was found that the addition of RW and BW caused an increase in the oil’s acidity. However, oil deterioration based on peroxide values and fatty acid profiles did not differ very much from the oil without waxes. The study showed that the addition of rice bran wax at the level of 2.5 g/L of rapeseed oil was able to significantly decrease oil uptake in potato fries. The addition of waxes did not influence the color parameters in the first frying cycle; however, changes were observed later. The browning index indicated that 10 g of BW per liter may darken fries in comparison to rapeseed oil without additives. It was found that with an increase in wax content in the frying medium, potato fries contained more acrylamide.
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