2.6. Determination of the concentration and the immersion time of
the potatoes in the antioxidant extract The evaluated concentrations of ascorbic acid were 0.1 g/L, 1 g/L and 10 g/L, the potatoes being submerged in each ascorbic acid
solution for 1, 5 and 10 min.
After these immersion times, the sampleswere driedwith absorbent paper and fried at 150 5 C for 3 min in canola oil brand Canoil (AGYDSA, México) using a T-Fal
fryer (GSEB, México).
The concentration of acrylamide in the fried potatoes treated with ascorbic acid and the control potatoes submerged in distilled water was quantified.
Of the times and concentrations evaluated, we selected the ones producing the largest reduction of acrylamide concentration.
Using these conditions, the effect of the antioxidant extracts was evaluated.
The proportion of the extract evaluated in regard to the weight of the potato was 1:3.8 (w:w).
2.6. Determination of the concentration and the immersion time ofthe potatoes in the antioxidant extract The evaluated concentrations of ascorbic acid were 0.1 g/L, 1 g/L and 10 g/L, the potatoes being submerged in each ascorbic acidsolution for 1, 5 and 10 min. After these immersion times, the sampleswere driedwith absorbent paper and fried at 150 5 C for 3 min in canola oil brand Canoil (AGYDSA, México) using a T-Falfryer (GSEB, México).The concentration of acrylamide in the fried potatoes treated with ascorbic acid and the control potatoes submerged in distilled water was quantified. Of the times and concentrations evaluated, we selected the ones producing the largest reduction of acrylamide concentration. Using these conditions, the effect of the antioxidant extracts was evaluated. The proportion of the extract evaluated in regard to the weight of the potato was 1:3.8 (w:w).
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