The Ethiopian snack food (‘Kolo’): Existing knowledge and research directions on processing practices, quality and consumption

Traditional food processing and Acrylamide formation: A review

“…The Maillard reaction, a complex series of chemical reactions taking place between amino acids and reducing sugars, is responsible for the browning and flavour development in a wide variety of heat-treated foods [ 34 ]. However, recent studies have implicated the Maillard reaction as a significant precursor to the formation of acrylamide, a potentially harmful compound found in many cooked and processed foods [ 35 ].…”

“…The formation of acrylamide occurs predominantly during high-temperature cooking processes, such as baking, frying, and roasting. The Maillard reaction initiates with the initial reaction between amino acids (typically asparagine) and reducing sugars (such as glucose or fructose) [ 34 ]. This reaction leads to the formation of acrylamide precursors known as Schiff bases or Amadori compounds, which further undergo various chemical transformations to generate acrylamide through a sequence of complex reactions [ 25 ].…”