Volume 17, Issue 7 (2015)
JAST 2015, 17(7): 1725-1734 |
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Sadat Mousavian D, Niazmand R, Sharayei P. Decreasing Acrylamide Formation in Fried Potato Slices Using Hydrocolloid Coatings and Bene Kernel Oil. JAST 2015; 17 (7) :1725-1734
URL: http://jast.modares.ac.ir/article-23-8797-en.html
URL: http://jast.modares.ac.ir/article-23-8797-en.html
1- Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Islamic Republic of Iran.
2- Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Islamic Republic of Iran.
3- Agricultural Engineering Research Department, Khorasan Agriculture and Natural Resources Research Center, Mashhad, Islamic Republic of Iran.
2- Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Islamic Republic of Iran.
3- Agricultural Engineering Research Department, Khorasan Agriculture and Natural Resources Research Center, Mashhad, Islamic Republic of Iran.
Abstract: (7598 Views)
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.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2014/05/9 | Accepted: 2014/12/17 | Published: 2015/12/1
Received: 2014/05/9 | Accepted: 2014/12/17 | Published: 2015/12/1
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