AI Article Synopsis
- The study compared pectin and hydrolyzed pectin coatings as treatments to reduce acrylamide in fried potato chips.
- Both coatings effectively reduced acrylamide levels by over 90%, with hydrolyzed pectin outperforming pectin, especially at concentrations greater than 2%.
- Hydrolyzed pectin also provided better quality characteristics for the chips, including reduced browning and increased crispness, indicating its superior potential for application compared to regular pectin.
Article Abstract
This study aimed to compare the effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide content and quality characteristics of fried potato chips. The hydrolyzed pectin with molecular weight (Mw) of 8.81 ± 0.49 kDa was obtained through partial degradation of pectin (Mw: 747.57 ± 6.73 kDa) using pectinase. Results showed that both pectin and hydrolyzed pectin coating significantly inhibited acrylamide formation and inhibition rates exceeded 90 %. Hydrolyzed pectin had stronger inhibitory activity against acrylamide formation than pectin, especially when the concentration of hydrolyzed pectin was >2 %, its inhibitory rate exceeded 95 %. Compared to pectin coating, hydrolyzed pectin coating endow fried potato chips with smaller browning, higher crispness, less moisture but higher oil content. Overall, hydrolyzed pectin had better application prospects than pectin in inhibiting acrylamide formation of fried potato chips.
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| http://dx.doi.org/10.1016/j.ijbiomac.2024.132015 | DOI Listing |
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