Acrylamide in Battered Products

Guerra‐Hernández, Eduardo

doi:10.1016/b978-0-12-802832-2.00013-9

Cited by 3 publications

(3 citation statements)

References 41 publications

(72 reference statements)

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“…This coat frying model is just focused on the coat of a breaded food and subsequently no influence of the food matrix on the behaviour of the breadcrumbs during frying is considered. Therefore, matrix effects on the moisture or the interaction with food ingredients, which have been demonstrated to influence the formation of process contaminants in breaded products, 6,23 are not taken into account in the present study. In the first step, the precision of the model was evaluated.…”

Section: Results and Discussion Validation Of The Frying Modelmentioning

confidence: 99%

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

et al. 2016

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The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170-200 °C and for frying times of 1-5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying.

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Section: Results and Discussion Validation Of The Frying Modelmentioning

confidence: 99%

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

et al. 2016

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“…[40], Marta M, and Francisco J.M. [41], Fang C., et al [42], Anna S-R, and Magdalena S [43], Alfredo M., et al [44], and Eduardo J. Guerra-Hernández and [45]…”

Section: Acrylamide In Food Productsmentioning

confidence: 97%

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Zulhaq Paradiman,

Tahir,

Dirpan

2024

BIO Web Conf.

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The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.

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“…Therefore, the deep-frying process must be carefully controlled, especially the oil temperature, the frying time, the creation of physical barriers on breaded foods, the control of the polarity of deep-frying fats with frequent oil changes (Zeleňáková et al, 2019). It is necessary to change the deep-frying process by adjusting the temperature, frying time or method to reduce the fat absorption into the food, to develop the desired sensory properties of the fried food and to minimize the formation of thermal degradation products and interactions that cause unpleasant taste and potential safety problems (acrylamide) ( Gertz, 2014;Guerra-Hernandez, 2016).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Effect of Repeated Heating of Oil on the Quality and Stability of Frying Oils

2023

IJFMR

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Cooking oils play a crucial role in various culinary applications and have become an ubiquitous component of the modern diet, especially when it comes to frying. However, the process of repeated frying cycles exposes cooking oils to high temperatures, which leads to a range of physicochemical transformations. In this study four samples of used(fried) oils - sunflower oil and palm oils were collected and analyses to which the result revealed significant alternations in the physiochemical properties such as pH (6.2-5.5), density (0.88-0.95g/ml), peroxide values (17.6-23meq/kg), iodine values(61-75gI2/100g) and acid values (14.1-16.4mgKOH/g) etc, compared to standard values, indicating notable transformations like rancidity , high oxidation, unsaturation and acidic nature etc, in the oils due to repeated frying cycles. Also, the p value calculated for all the analysis was found below the established threshold (α ≤ 0.05), emphasizing the statistical significance of these changes. These major changes in oil samples indicates that cooking at high temperatures or repeated use of oil for frying purpose effects the quality and safety of cooking oils

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Acrylamide in Battered Products

Cited by 3 publications

References 41 publications

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Assessment of Effect of Repeated Heating of Oil on the Quality and Stability of Frying Oils

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