The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)

The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)

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% acry...

Full description

Bibliographic Details
Main Authors: Yung-Shin Shyu, Jean-Yu Hwang, Shih-Ting Shen, Wen-Chieh Sung
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Applied Sciences
Subjects:
youtiao
potassium aluminum sulfate
electrostatic frying
vacuum frying
acrylamide
Online Access:https://www.mdpi.com/2076-3417/11/2/549

Similar Items

Similar Items