Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil
نویسندگان
1 MSc. Student, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2 Assistant Professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Ira
3 Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran
doi
10.22101/JRIFST.2017.05.22.611چکیده
In this study, the effect of sesame oil mixture (1 and 2% w/w concentrations) and unsaponifiable components (0.02 and 0.04% w/w concentrations) was compared with frying oil in terms of acrylamide content, oil absorption and moisture in donuts during deep frying process at 180 oC. The data were analyzed in completely randomized design based on Turkey test. The results showed that considering the antioxidant role of sesame oil and its water barrier effect, the level of acrylamide and oil absorption were lower in all samples compared to control sample. Performance of fried samples containing 0.04% unsaponifiable compounds of sesame oil was much better than other fried samples. Samples lacking sesame oil had the least effect on acrylamide content and oil absorption compared with other samples. Samples fried in 2% sesame oil had 9.6 measure oil absorption and 45.20% acrylamide reduction compared with control sample. In addition, in samples fried in oil containing 0.04% unsaponifiable compounds, oil absorption, acrylamide content and moisture decreased 8.9 units, 58.64% and 13.33 units compared with the control sample, respectively.
