RESUMO
The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 µg/kg) followed by muffins (84.24 µg/kg), cake (71.21 µg/kg), and pizza (62.42 µg/kg). The higher contents of acrylamide were found in paratha roll (165.92 µg/kg) compared to samosa (100.43 µg/kg), whereas among snacks, potato cutlets (135.71 µg/kg) showed higher concentrations than nuggets (43.04 µg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.
RESUMO
Triticum aestivum is among the few species of crops which has been widely grown as a source of food. For seed quality trait analysis, wheat germplasm (77 genotypes) was collected from Pakistan's diverse agro-climatic regions. Significant variation (p < 0.05) was observed for tested parameters among tested genotypes. Genotypes with maximum protein content, i.e., GA2002 (16.5%) and Marvi (16.5%), moisture content, i.e., advance line 9,244 (11%), starch content, i.e., AARI 2011 (54.1%), zeleny sedimentation rate, i.e., advance line 2006 (44ml), wet gluten content, i.e., advance line 2006 (44%), kernel weight, i.e., advance line TC-4928 (41.6 ± 9.5 mg), kernel diameter, i.e., sassui (2.91 ± 0.32 mm), kernel moisture, i.e., AUQAB 2000 (11.7 ± 0.4%), Mairaj 2000 (11.7 ± 0.4%), and Barani-83 (11.7 ± 0.3%), and hardness index, i.e., Punjab 2011 (91 ± 39) are concluded as potential candidates to be explored for bakery products and the breeding program to improve quality attributes of wheat. Data were also analyzed for correlation, agglomerative hierarchical clustering, and principal component analysis (PCA). Cluster analysis clustered all genotypes into five different groups. The D2 statistics confirmed maximum diversity of cluster-V genotypes against genotypes of cluster-IV regarding single kernel characteristics, whereas cluster-II genotypes revealed maximum diversity against cluster-III genotypes relating to grain nutritional profile. The contribution of PC-I regarding single kernel characteristics toward variability was highest (48.58%) and revealed positive factor loadings for kernel weight, kernel diameter, and kernel moisture, while the contribution of PC-I with respect to grain nutritional profile toward variability was highest (59.76%) and showed positive factor loadings for moisture and starch content. Varieties having good quality attributes can be combined by breeders via various breeding methods with the aim of developing high quality wheat in the future.
