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

Key Points

• 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.