Your browser doesn't support javascript.
loading
Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.
Park, Yeonhwa; Yang, Heewon; Storkson, Jayne M; Albright, Karen J; Liu, Wei; Lindsay, Robert C; Pariza, Michael W.
Afiliación
  • Park Y; Food Research Institute, University of Wisconsin-Madison, 1925 Willow Dr., Madison, WI 53706, USA. ypark2@wisc.edu
Adv Exp Med Biol ; 561: 343-56, 2005.
Article en En | MEDLINE | ID: mdl-16438310
We previously reported that in potato chip and French fry models, the formation of acrylamide can be reduced by controlling pH during processing steps, either by organic (acidulants) or inorganic acids. Use of phytate, a naturally occurring chelator, with or without Ca++ (or divalent ions), can reduce acrylamide formation in both models. However, since phytate itself is acidic, the question remains as to whether the effect of phytate is due to pH alone or to additional effects. In the French fry model, the effects on acrylamide formation of pH, phytate, and/or Ca++ in various combinations were tested in either blanching or soaking (after blanching) steps. All treatments significantly reduced acrylamide levels compared to control. Among variables tested, pH may be the single most important factor for reducing acrylamide levels, while there were independent effects of phytate and/or Ca++ in this French fry model. We also developed a mathematical formula to estimate the final concentration of acrylamide in a potato chip model, using variables that can affect acrylamide formation: glucose and asparagine concentrations, cut potato surface area and shape, cooking temperature and time, and other processing conditions.
Asunto(s)
Buscar en Google
Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Culinaria / Acrilamida / Análisis de los Alimentos Tipo de estudio: Prognostic_studies Idioma: En Revista: Adv Exp Med Biol Año: 2005 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos
Buscar en Google
Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Culinaria / Acrilamida / Análisis de los Alimentos Tipo de estudio: Prognostic_studies Idioma: En Revista: Adv Exp Med Biol Año: 2005 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos