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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]
Copyright of Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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  Data: 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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– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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 &lt; 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Food Additives &amp; Contaminants. Part A: Chemistry, Analysis, Control, Exposure &amp; Risk Assessment is the property of Taylor &amp; Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1080/19440049.2026.2653544
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 25
        StartPage: 882
    Subjects:
      – SubjectFull: Acrylamide
        Type: general
      – SubjectFull: Deep frying
        Type: general
      – SubjectFull: Moisture
        Type: general
      – SubjectFull: Food safety
        Type: general
      – SubjectFull: Citric acid
        Type: general
      – SubjectFull: Legumes
        Type: general
      – SubjectFull: Response surfaces (Statistics)
        Type: general
    Titles:
      – TitleFull: Effects of processing parameters and citric acid pre-treatment on acrylamide formation in deep-fried yellow split pea (Pisum sativum) vade.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Batuwita, Batuwitage Kosambi Hansini Hirupraba
      – PersonEntity:
          Name:
            NameFull: Jayasinghe, Jayasinghe Mudalige Jagath Kumara
      – PersonEntity:
          Name:
            NameFull: Marapana, Rajapaksha Arachchillage Upul Janapriya
      – PersonEntity:
          Name:
            NameFull: Jayasinghe, Chamila Vinodanee Liyanage
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          Dates:
            – D: 01
              M: 06
              Text: Jun2026
              Type: published
              Y: 2026
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              Value: 43
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              Value: 6
          Titles:
            – TitleFull: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment
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