Decreasing Acrylamide Formation in Fried Potato Slices Using Hydrocolloid Coatings and Bene Kernel Oil | ||
| Journal of Agricultural Science and Technology | ||
| Article 6, Volume 17, Issue 7, 2015, Pages 1725-1734 PDF (140.22 K) | ||
| Authors | ||
| D. Sadat Mousavian1; R. Niazmand* 2; P. Sharayei3 | ||
| 1Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Islamic Republic of Iran. | ||
| 2Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Islamic Republic of Iran. | ||
| 3Agricultural Engineering Research Department, Khorasan Agriculture and Natural Resources Research Center, Mashhad, Islamic Republic of Iran. | ||
| Abstract | ||
| This study investigated the effect of CarboxyMethyl Cellulose (CMC), tragacanth, and Saalab hydrocolloids in two concentrations (0.3 and 0.7%) and different frying media (Refined Canola Oil (RCO), RCO+1% Bene Kernel Oil (BKO), and RCO+1 mg L-1 UnSaponifiable Matter (USM) of BKO on acrylamide formation in fried potato slices. The hydrocolloid coatings significantly reduced acrylamide formation in potatoes fried in all oils (P< 0.05). Increasing the hydrocolloid coating concentration from 0.3 to 0.7% produced no effective inhibition of acrylamide (P> 0.05). The 0.7% CMC solution was identified as the most promising inhibitor of acrylamide formation in RCO oil, with a 62.9% reduction in acrylamide content. The addition of BKO or USM to RCO led to noticeable reduction in the acrylamide level in fried potato slices. The findings suggest that a 0.7% CMC solution and RCO+USM are promising inhibitors of acrylamide formation in fried potato product. | ||
| Keywords | ||
| Antioxidant; CMC; Saalab; Tracaganth; Unsaponifiable matters | ||
| References | ||
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