Effects of hydrocolloids on physicochemical properties, acrylamide formation and acceptability of Pisang Awak (Musa acuminata x balbisiana cv.) fritters / Maryam ‘Afifah Abdul Latif

Banana fritters are common snacks food among Malaysians. The high oil and acrylamide content in such products are of concern owing to its association with obesity, cancer and related health disorder. Thus, reducing and minimising the fat and acrylamide content of fried foods by application of hydrocolloids into the batter mixture is an alternative to fulfil with both health concerns and consumer preferences. This study aims to determine the effects of pectin, carboxymethyl cellulose (CMC) and guar gum on the oil uptake, acrylamide content, physicochemical properties and acceptability of banana fritters during repeated oil deep-fat frying. Banana of maturity index 6 were peeled, cut and dipped into batter formulations containing 0.5% and 1% hydrocolloids and without hydrocolloid as a control, and then deep-fried in 5L cooking oil at 170±5°C for 6 hours over 3 consecutive days without oil replenishment. The moisture, oil content, colour and acrylamide content of banana fritters were evaluated at the first and every 10th frying cycle, while the coating performance, texture, microstructure and sensory acceptability were evaluated only at the first frying cycle. Results show a significant increase (p<0.05) in batter pick-up and cooked yield for 1% guar gum treated banana fritters. The oil content increased while the moisture content decreased with increased in frying cycles. The guar gum treated banana fritters at 1% level had the highest oil reduction (73.20%) and moisture content (54.27%) compared to the others. Further, it was observed that there was significant decrease (p<0.05) in oil uptake and increase in moisture content with increase in level of all hydrocolloids. The lightness (L*) and yellowness (b*) values decreased with increased in frying cycles while the redness (a*) values increased with increased in frying cycles for all formulations. The hardness of banana fritters increased with increase in hydrocolloids concentration indicating harder texture of the samples and 1% guar gum treated banana fritters had the highest value (9.43N). Addition of hydrocolloids at different concentration also show changes in the microstructure of banana fritters. The acrylamide content of control and 1% guar gum treated banana fritters significantly increased with increase in frying cycles from 1 to 30. However, no significant (p>0.05) difference in the acrylamide content of 1% CMC treated banana fritters subjected to increased number of frying cycles. In term of different treatment, 1% guar gum shows the best hydrocolloid since it reduced acrylamide content in banana fritters as much as 15.31 to 22.01%. The sensory study indicated no significant differences (p<0.05) in crispiness, oiliness and taste among the treated samples, except for appearance and overall acceptability. In conclusion, addition of hydrocolloids into batter mixture helps to reduce oil absorption. The guar gum performed better in terms of overall sensory acceptability, reducing the oil absorption and acrylamide content.