Reduction of acrylamide formation and oil uptake using basil (ocimum basilicum) seed mucilage and pectin coatings during potato deep frying

Publish Year: 1393
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:

HYDROCOLLOIS01_045

تاریخ نمایه سازی: 29 فروردین 1397

Abstract:

This study investigated the effect of basil (ocimum basilicum) seed mucilage and pectin as coating agents, in three concentrations (0.15%, 0.3% and 0.6%) on acrylamide formation and oil absorption in fried potato slices at 180±5°C. The results showed that pectin coatings significantly led to a noticeable reduction in the acrylamide level in fried potato slices (p<0.05) while basil coating produced no effective inhibition of acrylamide in comparison with the uncoated ones. Increasing the pectin concentration from 0.15% to 0.6% resulted in more effective reduction of acrylamide (p<0.05). The 0.6 % pectin solution was identified as the most promising inhibitor of acrylamide formation with a 74.6% reduction in acrylamide content. The least reduction of oil uptake was observed in concentration 0.3% of pectin and basil coatings with a 20.2% and 23.2%, respectively. There was no significant difference between basil and pectin coated potato slices in terms of color and sensory properties

Authors

Zahra Keshavarz

Department of Food Science and Technology, Islamic Azad University of Quchan , Quchan, Iran

Razieh Niazmand

Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran,

Akram Arianfar

Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran