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Studies on acrylamide formation in some Egyptian popular fried-foods [electronic resource].

By:

Osman, M. F

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Language: English Summary language: Arabic Description: p.3049-3063Other title:

دراسات على تكوين الاكريلاميد فى بعض الأغذية المقلية الشائعة فى مصر [Added title page title]

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Mansoura university journal of agricultural sciences, 2009 v. 34 (4) Part A [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part ASummary: The aim of this work is to investigate the effect of frying conditions on acrylamidl3 formation in some popular Egyptian fried- foods. Prepared potato chips and bean balls (falafel) were obtained from three different restaurants in Kafrelsheikh city. After preparing falafel balls and potato slices, they were fried under laboratory conditions using palm oil or blend of cottonseed and sunflower oils (1 :1). The obtained results revealed that frying conditions especially; reusing of oil lowered the quality of physical and chemical properties of restaurant oils.

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The aim of this work is to investigate the effect of frying conditions on acrylamidl3 formation in some popular Egyptian fried- foods. Prepared potato chips and bean balls (falafel) were obtained from three different restaurants in Kafrelsheikh city. After preparing falafel balls and potato slices, they were fried under laboratory conditions using palm oil or blend of cottonseed and sunflower oils (1 :1). The obtained results revealed that frying conditions especially; reusing of oil lowered the quality of physical and chemical properties of restaurant oils.

Summary in Arabic.

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