Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter
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 reductio...
| Main Authors: | , , , , , |
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| Format: | Article |
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John Wiley and Sons
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101923/ |
| _version_ | 1848863668338425856 |
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| author | Lua, Hwee Ying Naim, Mohd Nazli P. Mohammed, Mohd Afandi Hamidon, Fariza Abu Bakar, Noor Fitrah Vangnai, Kanithaporn |
| author_facet | Lua, Hwee Ying Naim, Mohd Nazli P. Mohammed, Mohd Afandi Hamidon, Fariza Abu Bakar, Noor Fitrah Vangnai, Kanithaporn |
| author_sort | Lua, Hwee Ying |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T13:36:34Z |
| format | Article |
| id | upm-101923 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:36:34Z |
| publishDate | 2022 |
| publisher | John Wiley and Sons |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1019232024-03-12T04:13:52Z http://psasir.upm.edu.my/id/eprint/101923/ Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter Lua, Hwee Ying Naim, Mohd Nazli P. Mohammed, Mohd Afandi Hamidon, Fariza Abu Bakar, Noor Fitrah Vangnai, Kanithaporn 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. John Wiley and Sons 2022-06 Article PeerReviewed Lua, Hwee Ying and Naim, Mohd Nazli and P. Mohammed, Mohd Afandi and Hamidon, Fariza and Abu Bakar, Noor Fitrah and Vangnai, Kanithaporn (2022) Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter. International Journal of Food Science and Technology, 57 (6). 3292 - 3302. ISSN 0950-5423 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15652 10.1111/ijfs.15652 |
| spellingShingle | Lua, Hwee Ying Naim, Mohd Nazli P. Mohammed, Mohd Afandi Hamidon, Fariza Abu Bakar, Noor Fitrah Vangnai, Kanithaporn Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter |
| title | Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter |
| title_full | Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter |
| title_fullStr | Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter |
| title_full_unstemmed | Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter |
| title_short | Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter |
| title_sort | inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter |
| url | http://psasir.upm.edu.my/id/eprint/101923/ http://psasir.upm.edu.my/id/eprint/101923/ http://psasir.upm.edu.my/id/eprint/101923/ |