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- Title
Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter.
- Authors
Sobol, Zygmunt; Jakubowski, Tomasz; Surma, Magdalena
- Abstract
This study aims to determine the effect of raw potato tubers' exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety of potato (Solanum tuberosum L.). Acrylamide contents were determined by HPLC-UV/Vis on a C-18 column after extraction of fried potatoes with acetonitrile. Potato tubers exposure to UV-C radiation caused an increase in acrylamide content and the soaking of semi-products in water caused a decrease in acrylamide content in the dry matter of French fries.
- Subjects
FRENCH fries; ACRYLAMIDE; TUBERS; POTATOES; RADIATION exposure; MATTER
- Publication
Sustainability (2071-1050), 2020, Vol 12, Issue 8, p3426
- ISSN
2071-1050
- Publication type
Article
- DOI
10.3390/su12083426