Abstract: Acrylamide, a potential carcinogen and neurotoxin recognized by the International Agency for Research on Cancer, is formed mainly in high temperature processed starch-rich foods. This study systematically investigated the effect of processing conditions and ingredients on acrylamide formation during the production of fried dough twists and developed strategies to reduce acrylamide formation. Results showed that the frying temperature and time should be controlled as low as possible and their optimal values were determined as 160 ℃ and 180 s, respectively. Frying in peanut oil, corn oil and soybean oil reduced the formation of acrylamide compared with palm oil. The formation of acrylamide was inhibited by addition of VC and ferulic acid inhibited but slightly increased by addition of tertiary butylhydroquinone. The non-reducing sugars β-cyclodextrin, mannitol, sorbitol and erythritol had inhibitory effects in decreasing order. The effect of β-glucan was negligible, but sucrose had a promoting effect. In addition, cysteine, glutamate, lysine and glycine could effectively reduce the formation of acrylamide in fried dough twists. Glycine showed the best inhibitory effect at an addition level lower than 0.2%, and the inhibitory effect of glutamate added at 0.3%–0.5% was better than other three amino acids. Four amino acids added at 0.5% provided optimal inhibition of acrylamide inhibition.

Key words: fried dough twist, acrylamide, fried food, food safety