| Autor: |
Aarabi, Farinaz, Seyedain Ardebili, Mahdi |
| Předmět: |
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| Zdroj: |
Journal of Food Measurement & Characterization; Aug2020, Vol. 14 Issue 4, p2230-2239, 10p |
| Abstrakt: |
The purpose of current study is to monitor the Acrylamide (AA) contents in biscuits produced on the industrial scale. Effect of sugar types, inverted sugar syrup and sucrose, and baking conditions including time and temperature on the AA formation were studied in rotary moulded biscuit at the industrial scale. The AA content and the correlation between AA concentration and CIE color space parameters of L*a*b* and C index was studied. The AA formation was effectively decreased by replacement of the inverted sugar syrup of 2% w/w with sucrose of 1% w/w. The least AA content was found in samples made with 5% inverted sugar and 15% sucrose and the highest concentration of AA was observed in samples made with 9% inverted sugar and 13% sucrose. The effect of sugar on acrylamide formation was pronounced for inverted sugar and sucrose, expectedly. To assess the effect of baking condition, increasing the mean temperature of three zones of tunnel oven from 307 to 320 °C led to rising AA concentration, while the amount of AA reduced with increasing the mean oven temperature from above 320 °C. The results of the color analysis of biscuit samples revealed that a significant correlation was observed between AA concentration and brightness parameter L*, while parameters a*, b* and C did not show significant differences. The overall results suggest that the industrial rotary moulded biscuit without any difference in overall acceptability, but having the lowest acrylamide content can be manufactured by decreasing the baking mean temperature for a long time and also replacing inverted sugar syrup with sucrose. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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