RESUMO
Acrylamide is a carcinogenic compound which is produced as a result of thermal processing of food materials such as French fries, cereals and meat products. In this study the effects of four different parameters on the level of produced acrylamide in two types of beef burgers during the frying was investigated. Each parameter was used in three levels (temperature at 170, 190, and 210 °C; frying time at 5, 6, and 7 min and meat level at 30, 60, and 85%, and also three types of oil, corn, canola and sunflower). Taguchi's L9 design was applied to carry out the experiments. While temperature and meat level indicated more effect on the production of acrylamide in the studied samples, type of oil did not show any significant effects at all. Frying time (within the range studied here) showed minor contribution on the acrylamide level produced during the frying.
RESUMO
This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums.