1. Inhibition of acrylamide formation in potato strip by ultrasonic‐treated methylcellulose batter.
- Author
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Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah, Vangnai, Kanithaporn, Jittanit, Weerachet, and Teh, Huey Fang
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FRENCH fries , *ACRYLAMIDE , *METHYLCELLULOSE , *POTATOES , *FUNCTIONAL groups - Abstract
SUMMARY: The ultrasonic (US)‐treated batter mixtures of commercial methylcellulose (MC) as the fried potato strips' coating layer were demonstrated. The layer formed a rapid gel that absorbs the substrate's water content and related functional groups that contribute to acrylamide formation reduction. Different concentrations of MC (0.5‐2.0 w/v %) mixtures were subjected to US at 20 W to evaluate coating layers' effect prior to the deep‐frying process. At 1% w/v concentration batter mixture, the USMC layer reduced the highest acrylamide value. For comparison purposes, the differences in the acrylamide content of the USMC, the non‐USMC and the uncoated samples were 64.7 ± 5.04, 156.4 ± 7.44 and 344.1 ± 5.39 ng g‐1, respectively. The results were supported with lower oil uptake and water retention of the USMC compared with the non‐USMC with the values of 2.2 g/100g and 28.6 g/100g with 5.1 g/100g and 47 g/100g, respectively. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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