Effect of Some Additions on Acrylamide Formation | ||||
| Egyptian Journal of Food Science | ||||
| Volume 50, Issue 2, 2022, Page 229-239 PDF (903.53 K) | ||||
| Document Type: Review Article | ||||
| DOI: 10.21608/ejfs.2022.123943.1122 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ayman Ezzat Mohamed1; aziza ali salah eldin   2; Dalia M. A. Hassan2
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| 1Bread and Pasta Department .Food Technology Institute .Agricultural Research Center | ||||
| 2FOOD TECHNOLOGY RESEARCH INSTITUTE, AGRICULTURE RESEARCH CENTER, GIZA, EGYPT | ||||
| Abstract | ||||
| Food safety is a necessity for human health. However, achievement of this target faces difficult challenges, such as acrylamide (AA) formation in foods when exposed to high temperature during the food preparation process. Therefore, the main objective of this investigation is to study the impact of some additions on AA formation in toasted bread. Three formulas (F) were prepared. (F1) as a control, (F2) addition of a salt mixture (NaCl, CaCl2, MgCl2 and KCl) at 0.5% to each and (F3) addition combination of hydrocolloids (alginic acid, pectin and xanthan gum) at 1% to each. The results indicated that salts caused AA reduction by up to 81.09%. While hydrocolloids led to AA inhibition up to 75.62%, (F2) contains 0.10g/100g sodium, so it is suitable for high blood pressure patients. (F3) contained 0.31g/100g phenylalanine, so it is appropriate for phenylketonuria patients. Also, (F3) is composed of gluten–free recipe, making it suitable for celiac patients. Sensory evaluation of (F1) is better than (F2 and F3). Eventually, we recommend that the above treatments can be successfully utilized to mitigate AA formation. | ||||
| Keywords | ||||
| hydrocolloids; toasted bread; reducing (AA) | ||||
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