Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties

Abstract

Abstract The purpose of this research was to evaluate the effect of soaking plantain and cassava chips in sucrose or sodium chloride (NaCl) on their physical properties and acrylamide content after frying in Conjugated Linoleic Acid (CLA)-enriched soybean oil. Plantain and cassava were cut into 1 mm thick slices and soaked for 20 min in a solution of 30% sucrose or 3% NaCl at 40 °C, separately. Soaking in sucrose and NaCl had no significant effect (p < 0.05) on water loss, porosity, hardness, or microstructure. The acrylamide content ranged from 634 to 3177 µg/kg. The use of CLA-enriched oil had no significant effect (p < 0.05) on the physical characteristics evaluated in this study. Frying reduced the CLA content in the chips from an initial 31.8% in the oil to 22.25 and 21.69% in plantain and cassava chips, respectively.