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Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips

Zeng, Xiaohui, Cheng, Ka-Wing, Du, Yegang, Kong, Ricky, Lo, Clive, Chu, Ivan K., Chen, Feng, Wang, Mingfu
Food chemistry 2010 v.121 no.2 pp. 424-428
hydrocolloids, acrylamides, food processing, model food systems, potatoes, fried foods, snack foods, pectins, alginates, xanthan gum, chemical concentration, food processing quality, dipping
Effects of eight hydrocolloids on acrylamide (AA) formation were compared. At 2% (w/w), pectin, alginic acid (>50% reduction) and xanthan gum (∼20%) significantly (P <0.05) reduced acrylamide formation in chemical models. In the fried snack model, effective inhibition of acrylamide formation (∼30%) by most of the hydrocolloids was observed only when the concentration was increased to 5%. Immersing potato strips for 1h in a 1% alginic acid solution before frying produced inhibition of acrylamide formation similar to that in a 5% solution, and immersing for 5h led to a significantly lower AA content (∼60% versus ∼30% reduction) compared with immersing for 1h in a 1% or 5% immersion solution. Similar phenomena were also observed for pectin. The findings suggest alginic acid and pectin are promising inhibitors of acrylamide formation, and immersion time is an important determinant for their effects against acrylamide formation in fried potato products.