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


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1111/ijfs.15652
Publisher: John Wiley and Sons
Keywords: Acrylamide; French fries; Methylcellulose; Oil uptake; Ultrasound
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 12 Mar 2024 04:13
Last Modified: 12 Mar 2024 04:13
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/ijfs.15652
URI: http://psasir.upm.edu.my/id/eprint/101923
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