Literature DB >> 25477673

Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.

YuTian Miao1, HuanJie Zhang1, LuLu Zhang1, SiJia Wu1, YiJia Sun1, Yu Shan1, Yuan Yuan1.   

Abstract

In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also influence the formation of AA and HMF. Meanwhile, the formation of HMF has significant correlation with the formation of AA in reconstituted potato chips. A typical exponential growth curve was observed by plotting AA levels vs HMF content which were all determined under different heating condition: [Formula: see text]. The model could be used as a tool for estimating the formation of AA when the content of HMF was known.

Entities:  

Keywords:  5-hydroxymethylfurfural (HMF); Acrylamide (AA); Reconstituted potato chips; Water activity

Year:  2013        PMID： 25477673      PMCID： PMC4252457          DOI： 10.1007/s13197-013-0951-9

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  20 in total

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Journal:  J Agric Food Chem       Date:  2006-12-27       Impact factor: 5.279

4.  Determining the effect of calcium cations on acrylamide formation in cooked wheat products using a model system.

Authors:  Robert A Levine; Sean M Ryan
Journal:  J Agric Food Chem       Date:  2009-08-12       Impact factor: 5.279

5.  Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine.

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Journal:  Food Chem       Date:  2011-10-19       Impact factor: 7.514

6.  Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide.

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Journal:  J Agric Food Chem       Date:  2006-08-09       Impact factor: 5.279

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8.  Influence of roasting conditions on the acrylamide content and the color of roasted almonds.

Authors:  Helen Lukac; Thomas M Amrein; Rainer Perren; Béatrice Conde-Petit; Renato Amadò; Felix Escher
Journal:  J Food Sci       Date:  2007-01       Impact factor: 3.167

9.  Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation.

Authors:  Michael Granvogl; Magnus Jezussek; Peter Koehler; Peter Schieberle
Journal:  J Agric Food Chem       Date:  2004-07-28       Impact factor: 5.279

10.  Acrylamide formation mechanism in heated foods.

Authors:  David V Zyzak; Robert A Sanders; Marko Stojanovic; Daniel H Tallmadge; B Loye Eberhart; Deborah K Ewald; David C Gruber; Thomas R Morsch; Melissa A Strothers; George P Rizzi; Maria D Villagran
Journal:  J Agric Food Chem       Date:  2003-07-30       Impact factor: 5.279
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  4 in total

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Journal:  J Food Sci Technol       Date:  2017-01-06       Impact factor: 2.701

2.  Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology.

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Journal:  J Food Sci Technol       Date:  2021-08-25       Impact factor: 2.701

3.  The effect of frying on browning, acrylamide and 5-hydroxymethylfurfural formation on Malaysian curry puff skin treated with l-asparaginase.

Authors:  Muhammad Nazirulzahin Mohd Hashim; Norfahana Abd-Talib; Emmy Liza Anak Yaji; Yong Tau Len Kelly; Nadia Razali; Khairul Faizal Pa'ee
Journal:  Food Sci Biotechnol       Date:  2021-01-06       Impact factor: 2.391

4.  Effect of Hempseed Cake (Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips.

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Journal:  Foods       Date:  2022-01-13
  4 in total

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