Acrylamide reduction in processed foods.
The discovery of the formation of acrylamide in fried and baked foods containing high levels of starch and the amino acid asparagine, prompted widespread concern. Both processed and home cooked foods are affected and this has led to the increased study of variations in cooking and processing conditions to minimize formation. While changes in cooking protocols have been in part successful, particularly when lower frying and baking temperatures are used, pretreatments to reduce levels of acrylamide by prevention of formation or acceleration of destruction have been investigated. In this study, a range of pretreatments of grilled potato were investigated and compared with surface washing to remove asparagine and reducing sugars. Synergies were observed between different treatments, and reductions of up to 40% were achieved in a non-optimized system.
Hanley
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AB
Leatherhead Food International, Randalls Road, Leatherhead KT22 7RY, UK. bhanley@leatherheadfood.com
Offen
C
C
Clarke
M
M
Ing
B
B
Roberts
M
M
Burch
R
R
D020106:Acrylamide / Q000032:analysis* / Q000737:chemistry*; D000596:Amino Acids; D001216:Asparagine / Q000737:chemistry; D002621:Chemistry / Q000379:methods*; D003296:Cooking; D005504:Food Analysis; D005511:Food Handling; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D008956:Models, Chemical; D011198:Solanum tuberosum; D013696:Temperature
D000596:Amino Acids; D020106:Acrylamide; D001216:Asparagine