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The current study was designed to add turnip roots powder to some fried foods, including chicken nuggets and Falafel, in order to reduce their acrylamide content and increase their nutritional value, glutathione content and antioxidant activity. Falafel prepared by adding three different percentages from turnip roots powder (5, 10, 15%). Also, turnip roots powder was added to both chicken meat and rusk powder at 5, 10, 15% in the preparation of chicken nuggets. The results showed that the best acceptable percentage for chicken nuggets was 10% while, Falafel was 5%. The results indicated that the turnip roots powder contains moisture , ash, protein, crude fat, crude fiber, N-free extract and calories as follows (6.48±0.45%, 0.23±0.02 %, 5.47±0.72 %, 0.56±0.23%, 7.50±0.73%, 86.24±0.01 and 371.88±008 DW, respectively). It has also been shown that chicken nuggets and Falafel prepared with turnip roots contained low fat and calories compared to  the control, however they are rich in fiber and ash content. The glutathione content of turnip roots powder was  7.50± 0.10mg/kg . A high level of glutathione was observed in Falafel and chicken nuggets after adding the turnip roots powder. The products prepared from turnip roots showed also higher radical scavenging activity than the other products. In addition, The highest percentages of flavonoids, total phenols, glutathione and antioxidants activity were detected in chicken nuggets and Falafel prepared from turnip roots. In contrast, the content of acrylamide decreased in chicken nuggets and Falafel prepared from turnip roots while increased in the control groups. There was a closed relationship between the antioxidant content and the formation of acrylamide. In conclusion,  The efficiency of turnip roots was clearly proved through the data obtained from the in vitro samples, therefore (chicken nuggets and Falafel) that contained turnip roots powder are considered a good source of many bioactive compounds and antioxidants compared to chicken nuggets and Falafel prepared by traditional ingredients.

The Influence of Adding Turnip Roots (Brassica rapa var. rapa L.) Powder on The Antioxidant Activity and Acrylamide Content in some Fried Foods