Sıcak hava fritözü (Airfryer) ve Derin Yağda Kızartma İşleminin Akrilamid Oluşumu Yönünden Karşılaştırılması (Comparison of Airfryer and Deep Frying Process in Terms of Acrylamide Formation)
DOI:
https://doi.org/10.21325/jotags.2025.1549Keywords:
Acrylamide, Air fryer, Deep frying, French fries, MeatAbstract
Today, air fryers are preferred by a wide range of users. Compared to deep frying, air fryers are considered to be both more practical due to fast cooking and healthier due to the low amount of oil used. The main subject of this study is to investigate the formation of acrylamide in meat and potato cooked at the same temperature with air fryer and deep fat frying and to compare the sensory properties of these products. According to the results obtained of the study, more acrylamide formation was observed in products cooked in a air fryer compared to deep frying. Acrylamide content was 24.80 ± 1.18 mg/kg in meat cooked in air fryer and 6.20 ± 0.40 mg/kg in meat cooked in deep oil. In potatoes, 36.00 ± 1.24 mg/kg was found in air fryer and 11.00 ± 0.81 mg/kg in deep fat frying. In conclusion, air fryers, which have been widely used as an alternative to deep frying in recent years and provide less oil usage, need to be investigated in detail to better understand their role in acrylamide formation.
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