Han Zhonghui, Gao Jianxin, Zhang Shunyang, Zhang Yan, Wang Shuo
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Foods. 2021 Mar 12;10(3):604. doi: 10.3390/foods10030604.
The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of acrylamide and HMF produced in FDT made with low-gluten flour is significantly lower than that of flour with high gluten content. Among polyol sweeteners, maltitol causes the greatest reduction in acrylamide and HMF in FDT. Moreover, the oil content of FDT was significantly reduced by optimizing the infrared-assisted deep-frying process. At last, compared with deep-frying FDT made of sucrose, infrared-assisted deep-frying FDT made of maltitol reduced acrylamide, HMF, and oil content by 61.8%, 63.4%, and 27.5%, respectively. This study clearly showed that the ingredients, flour and polyol sweeteners used to process FDT are the two major determinants of the formation of acrylamide and HMF in FDT, and infrared-assisted deep-frying can significantly affect the oil content in FDT. Simultaneously, the mitigation of the acrylamide, HMF, and oil content in FDT can be achieved by using low-gluten flour and maltitol in the ingredients, combined with infrared-assisted deep-frying.
研究了主要成分（小麦粉、多元醇甜味剂和煎炸油）以及红外辅助深度油炸对油条（FDT）中丙烯酰胺、5-羟甲基糠醛（HMF）、含油量和理化特性的影响。用低筋面粉制作的FDT中产生的丙烯酰胺和HMF量显著低于高筋面粉制作的FDT。在多元醇甜味剂中，麦芽糖醇能使FDT中的丙烯酰胺和HMF减少最多。此外，通过优化红外辅助深度油炸工艺，FDT的含油量显著降低。最后，与用蔗糖制作的油炸FDT相比，用麦芽糖醇制作的红外辅助深度油炸FDT的丙烯酰胺、HMF和含油量分别降低了61.8%、63.4%和27.5%。本研究清楚地表明，用于加工FDT的成分，即面粉和多元醇甜味剂，是FDT中丙烯酰胺和HMF形成的两个主要决定因素，红外辅助深度油炸会显著影响FDT中的含油量。同时，通过在成分中使用低筋面粉和麦芽糖醇，并结合红外辅助深度油炸，可以降低FDT中的丙烯酰胺、HMF和含油量。
