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Effects of processing parameters and citric acid pre-treatment on acrylamide formation in deep-fried yellow split pea (Pisum sativum) vade.

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Title: Effects of processing parameters and citric acid pre-treatment on acrylamide formation in deep-fried yellow split pea (Pisum sativum) vade.
Authors: Batuwita, Batuwitage Kosambi Hansini Hirupraba1 (AUTHOR), Jayasinghe, Jayasinghe Mudalige Jagath Kumara1 (AUTHOR) jagathj@sci.sjp.ac.lk, Marapana, Rajapaksha Arachchillage Upul Janapriya1 (AUTHOR), Jayasinghe, Chamila Vinodanee Liyanage2 (AUTHOR)
Source: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Jun2026, Vol. 43 Issue 6, p882-906. 25p.
Subjects: Acrylamide, Deep frying, Moisture, Food safety, Citric acid, Legumes, Response surfaces (Statistics)
Abstract: This study investigated acrylamide (AA) formation in dhal vade, a deep-fried snack made from yellow split peas, focusing on the influence of frying parameters and precursors. Using the Box–Behnken response surface methodology, the effects of frying time, temperature, asparagine, and glucose contents were evaluated. Frying time, temperature, and ASN significantly increased AA levels (p < 0.05), while glucose showed no significant effect (p = 0.20). The highest AA concentrations occurred at the maximum frying time and temperature. AA content showed a moderate negative correlation with moisture (r = –0.419), suggesting that rapid moisture loss enhances AA formation. Positive correlations were found with temperature (r = 0.768), time (r = 0.436), and weakly with ASN (r = 0.221) and glucose (r = 0.044). Pre-treatment of dhal with citric acid (CA) notably reduced AA by 40.7–58.6% in dhal vade and 20.6–33.1% in fried oil, depending on CA concentration (0.005 M and 0.01 M). AA content showed a moderate positive correlation with pH (0.482). The reduction may be attributed to CA-induced protonation of asparagine, delayed AA-forming reactions from water uptake, and leaching of precursors through tissue modification. Overall, optimising frying conditions and incorporating CA pre-treatment effectively minimise AA formation in dhal vade. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:This study investigated acrylamide (AA) formation in dhal vade, a deep-fried snack made from yellow split peas, focusing on the influence of frying parameters and precursors. Using the Box–Behnken response surface methodology, the effects of frying time, temperature, asparagine, and glucose contents were evaluated. Frying time, temperature, and ASN significantly increased AA levels (p < 0.05), while glucose showed no significant effect (p = 0.20). The highest AA concentrations occurred at the maximum frying time and temperature. AA content showed a moderate negative correlation with moisture (r = –0.419), suggesting that rapid moisture loss enhances AA formation. Positive correlations were found with temperature (r = 0.768), time (r = 0.436), and weakly with ASN (r = 0.221) and glucose (r = 0.044). Pre-treatment of dhal with citric acid (CA) notably reduced AA by 40.7–58.6% in dhal vade and 20.6–33.1% in fried oil, depending on CA concentration (0.005 M and 0.01 M). AA content showed a moderate positive correlation with pH (0.482). The reduction may be attributed to CA-induced protonation of asparagine, delayed AA-forming reactions from water uptake, and leaching of precursors through tissue modification. Overall, optimising frying conditions and incorporating CA pre-treatment effectively minimise AA formation in dhal vade. [ABSTRACT FROM AUTHOR]
ISSN:19440049
DOI:10.1080/19440049.2026.2653544