Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter

• Main Authors: Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah, Vangnai, Kanithaporn
• Format: Article
• Published: John Wiley and Sons 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/101923/; https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15652

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.