Determining the effect of calcium cations on acrylamide formation in cooked wheat products using a model system.
A model system was used to cook wheat flour and water dough pieces in sealed pressure tubes under controlled pH conditions and with various additives in the recipe water to determine acrylamide (AA) formation and elimination. The potential effectiveness of calcium as CaCl2 or CaCO3 salts to reduce the formation of AA in wheat based food products was assessed. Since the divalent Ca2+ was capable of inducing significant pH reduction in the dough, and pH lowering is known to reduce AA formation, it was necessary in some cases to adjust the pH before cooking or use a pH matched control. For comparison, the effect of NaCl on AA formation was also determined. It was found that AA reduction up to 36% was obtained by adding CaCl2 to the recipe water at a 0.04 M concentration, compared to 23% for 0.04 M NaCl, and there was no reduction when CaCO3 was added to simulate a calcium enriched flour.
Levine
Robert A
RA
Total Diet and Pesticide Research Center, U.S. Food and Drug Administration, 11510 West 80th Street, Lenexa, Kansas 66214, USA. robert.levine@fda.hhs.gov
Ryan
Sean M
SM
D020106:Acrylamide / Q000032:analysis*; D002118:Calcium / Q000737:chemistry*; D002412:Cations / Q000737:chemistry*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D008954:Models, Biological; D014908:Triticum / Q000737:chemistry*
D002412:Cations; D020106:Acrylamide; D002118:Calcium