Decreasing Acrylamide Formation in Fried Potato Slices Using Hydrocolloid Coatings and Bene Kernel Oil

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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.