Sareh Rashidi - Department of Food Science and Technology, Islamic Azad University of Quchan , Quchan, Iran
Akram Arianfar - 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

This study investigated the effect of garden cress (Lepidium sativum) seed mucilage and pectin as coating agents, in three concentrations (0.25%, 0.5% and 1%) on acrylamide formation and oil absorption in doughnut cake during frying at 180±5°C. The results showed that pectin coatings significantly led to a noticeable reduction in the acrylamide level in doughnut cake (P<0.05) while garden cress coating produced less effective inhibition of acrylamide in comparison with the uncoated ones. Increasing the pectin concentration from 0.25% to 1% resulted in more effective reduction of acrylamide (P<0.05). The 1 % pectin solution was identified as the most promising inhibitor of acrylamide formation with a 79.9% reduction in acrylamide content. The least reduction of oil uptake was observed in concentration 1% of pectin and garden cress coatings with a 34.4% and 27.8%, respectively. There was no significant difference between basil and pectin coated doughnut in terms of color and sensory properties.

Acrylamide, Doughnut, Hydrocolloid, Oil absorption