this study investigated the effect of carboxymethyl cellulose (cmc), tragacanth, and saalab hydrocolloids in two concentrations (0.3 and 0.7%) and different frying media (refined canola oil (rco), rco+1% bene kernel oil (bko), and rco+1 mg l-1 unsaponifiable matter (usm) of bko on acrylamide formation in fried potato slices. the hydrocolloid coatings significantly reduced acrylamide formation i...

this study examined the influence of pre-frying treatments and oil type on the moisture outflow and oil uptake during the frying of potato strips. the pre-treatments were 6 min blanching in a 85°c a water bath containing 0.5% calcium chloride and immersion in a 1% solution of carboxymethyl cellulose; 6 min blanching in a 85°c water bath containing 0.5% calcium chloride and immersion in a 2% sol...

dpph radical-scavenging activity of the bene hull oil (bho), sesame oil (seo), rice bran oil (rbo), the oils' methanolic (ch3oh/h2o, 80:20 v/v) or hexane extracts, and their unsaponifiable matters fraction were measured and compared with each other. as a radical-scavenger, seo was significantly stronger than rbo and bho, respectively. unlike bho and rbo, the unsaponifiable (usm) fraction of the...