Author/Authors :
-، - نويسنده Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Islamic Republic of Iran. Sadat Mousavian, D. , -، - نويسنده Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Islamic Republic of Iran. Niazmand, R. , -، - نويسنده Agricultural Engineering Research Department, Khorasan Agriculture and Natural Resources Research Center, Mashhad, Islamic Republic of Iran. Sharayei, P.
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.
