What question did this study set out to answer?

This research aims to investigate how citric acid pre-treatment and frying parameters affect acrylamide formation in deep-fried yellow split pea.

May 3, 2026

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

Puntos clave

This research aims to investigate how citric acid pre-treatment and frying parameters affect acrylamide formation in deep-fried yellow split pea.
Applied citric acid pre-treatment at 0.005 M and 0.01 M concentrations on dhal vade.
Analyzed acrylamide levels in fried products and oil.
Evaluated correlations with pH and identified reaction mechanisms.
Citric acid pre-treatment reduced acrylamide by 40.7-58.6% in dhal vade and 20.6-33.1% in fried oil depending on acid concentration.
Acrylamide content positively correlated with pH (correlation coefficient 0.482).
Optimizing frying conditions significantly minimizes acrylamide formation.

Resumen

= 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.

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Cite This Study

Batuwita et al. (Fri,) studied this question.

synapsesocial.com/papers/69f6e6e68071d4f1bdfc77cd https://doi.org/https://doi.org/10.1080/19440049.2026.2653544

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