Acrylamide and 5-hydroxymethylfurfural (HMF) is the product of the Maillard reaction and its accumulation may lead to adverse health effects. Hence, this paper aims to study the effect of l-asparaginase treatment (E100 U/kg and E500 U/kg), frying temperatures (180 °C, 190 °C, 200 °C) and times (2 min, 3 min, 5 min, 7 min) on acrylamide and HMF content after the frying process of curry puff skin. Colour development, moisture content, water activity analysis and sensory evaluation were also carried out. Frying condition at 190 °C for 5 min produced desirable attributes through sensory evaluation. Furthermore, the enzyme reduced the acrylamide and HMF level to 2500 μg/kg and 230 μg/kg respectively. Frying temperature plays a crucial role in acrylamide decomposition leading to the reduction of acrylamide content. Therefore, the use of this enzyme is plausible for the reduction of acrylamide and HMF in puff skin without altering the original quality.

丙烯酰胺和 5-羟甲基糠醛 (HMF) 是美拉德反应的产物，其积累可能导致不良健康影响。因此，本文旨在研究l的影响-天冬酰胺酶处理（E100 U/kg 和 E500 U/kg）、油炸温度（180 °C、190 °C、200 °C）和时间（2 分钟、3 分钟、5 分钟、7 分钟）对丙烯酰胺和 HMF 含量咖喱角皮经过油炸后。还进行了显色、水分含量、水分活度分析和感官评价。通过感官评估，在 190 °C 下油炸 5 分钟产生了理想的属性。此外，该酶将丙烯酰胺和 HMF 水平分别降低至 2500 μg/kg 和 230 μg/kg。油炸温度在丙烯酰胺分解中起着至关重要的作用，导致丙烯酰胺含量降低。因此，使用该酶可以减少粉扑中的丙烯酰胺和HMF，而不会改变原始质量。