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Laghulkar, Anita
- Acrylamide in Processed Food
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1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana (Punjab), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana (Punjab), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 110-115Abstract
Acrylamide (2-propanamide) is colorless, non-volatile crystalline solid, soluble in water formed in food products during processing; specifically high temperature long time processing like baking, frying, etc. results in production of incremental amount of acrylamide.Acrylamide has been reported to increase the incidence of cancer in rats at doses of 1-2 mg/kg body weight per day. International Agency for Research on Cancer(IARC 1994) classified acrylamide as “potentially carcinogenic substance to humans”. Foods processed and cooked at high temperatures contain high level of acrylamide. Acrylamide content in French fries and breads ranges from 59-5200 and 10-3200 μg/kg, respectively. According to WHO (2005), the maximum permissible level of acrylamide is 21-140 μg/70 kg body weight for general population. Formation of acrylamide during processing of foods depend on food composition, temperature, time of processing& high carbohydrate, free asparagine, reducing sugars, pH and water content. Asparagine is the free amino acid present in potato in high level (about 90 mg/100 g), needs free sugars to form acrylamide. However, many studies have revealed that the acrylamide formation in food products can be reduced by giving some pre-treatments like blanching, soaking, addition of cations and L-asparaginase enzyme to the foods. The objective of this review is to discuss the formation, mechanism and toxicological studies, ways to minimize acrylamide in heat-treated starch-rich foods.Keywords
Acrylamide and Toxicity, Maillard Reaction, High Temperature Food Processing, Pre-Treatments.References
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- Effect of Germinaton on Acrylamide Reduction During Baking of Wheat
Abstract Views :177 |
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Authors
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 2 (2018), Pagination: 385-391Abstract
Acrylamide is toxic compound, probable carcinogenic, formed via the browning process by maillard reaction between amino group of free amino acid asparagine and reducing sugar during heating of carbohydrate-rich foods. Wheat contains high level of these precursors. The main objective of this investigation was to study the effect of germination on reduction of acrylamide formation of baked wheat. Wheat soaked for 12 hours and germination at 25°C for different time period 24, 48, 72 hours and baked at 200°C for 20 min and un-germinated flour baked was considered as control. Acrylamide content was determined by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). The results of this study effective on acrylamide, control baked wheat found 0.153 mg/kg of acrylamide and 24 hours germinated wheat flour baked which found 0.026 mg/kg, 48 hour sample found 0.016mg/kg and 72 hours sample found 0.005mg/kg. Acrylamide reduced after 24 hours germination 83.00 per cent and after 48 hours germination acrylamide decreased from baked wheat dough was 89.54 per cent and after 72 hours germination decreased 96.53 per cent. In conclusion, germination was an efficient way to reduce acrylamide content in baked wheat.Keywords
Acrylamide, Wheat, Germination Process, Baking, Mitigation Strategy.References
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