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 fo
rmation in fried potato slices. The
hydrocolloid coatings significantly reduced acrylam
ide 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 acryl
amide 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 fri
ed 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, Unsaponifiab
le matters.
