Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars and free asparagine. Recently, the European Commission established mitigation measures and benchmark levels for the reduction of AA in food. The content of reducing sugars in raw materials and the temperature and time of the expansion process by frying were considered in this study of the preparation of dough-based potato snacks, mainly destined for children. Final moisture and bulk density were also evaluated. An increase from 0.15 to 1.0% in reducing sugar content, due to the addition of micro-ingredients in the dough, caused a remarkable AA increase of five- to six-fold. During frying at temperatures between 175 and 195°C, AA was produced after only a few seconds; the AA content was affected more by process time than by temperature. The best temperature/time conditions for expansion by frying were 185°C for 8 s.
Bertuzzi, T., Mulazzi, A., Rastelli, S., Sala, L., Pietri, A., Mitigation measures for acrylamide reduction indough-based potato snacks during their expansionby frying, <<FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT>>, 2018; 2018 (35): 1940-1947. [doi:10.1080/19440049.2018.1512757] [http://hdl.handle.net/10807/145917]
Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying
Bertuzzi, Terenzio
Primo
;Mulazzi, Annalisa;Rastelli, Silvia;Pietri, AmedeoUltimo
2018
Abstract
Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars and free asparagine. Recently, the European Commission established mitigation measures and benchmark levels for the reduction of AA in food. The content of reducing sugars in raw materials and the temperature and time of the expansion process by frying were considered in this study of the preparation of dough-based potato snacks, mainly destined for children. Final moisture and bulk density were also evaluated. An increase from 0.15 to 1.0% in reducing sugar content, due to the addition of micro-ingredients in the dough, caused a remarkable AA increase of five- to six-fold. During frying at temperatures between 175 and 195°C, AA was produced after only a few seconds; the AA content was affected more by process time than by temperature. The best temperature/time conditions for expansion by frying were 185°C for 8 s.
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