Acrylamide formation in low-fat potato snacks and its correlation with colour development
Titel:
Acrylamide formation in low-fat potato snacks and its correlation with colour development
Auteur:
Majcher, Małgorzata A. Jelen, Henryk H.
Verschenen in:
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paginering:
Jaargang 24 (2007) nr. 4 pagina's 337-342
Jaar:
2007-04
Inhoud:
A recipe and technological process for the production of low-fat potato snacks (7% fat) was developed at the Institute of Food Technology of Plant Origin (Agricultural University of Poznan) using a combination of extrusion and a roasting process. Due to the character of the product, the level of acrylamide was analysed. At the same time, the influence of temperature and time of heating on acrylamide levels were monitored, as well as the correlation between colour development and acrylamide content. The level of acrylamide in low-fat potato snacks was 489 ± 26 µg kg-1, which is comparable to French fries, crackers and cookies but almost three times less than in potato chips, as analysed by other authors. It was also shown that temperature and heating time have a significant influence on acrylamide formation, with temperature having a stronger effect than time. Measurement of colour and acrylamide content at different temperatures and roasting times showed that there is a substantial correlation between lightness (L*), redness (a*), yellowness (b*) and acrylamide concentration as a function of time: r2 = -0.995, r2 = 0.996, r2 = 0.998, respectively. Graduated increases in roasting temperature showed a correlation between lightness (L*) or redness (a*) and acrylamide concentration: r2 = -0.947 and r2 = 0.968. Yellowness (b*) was not correlated with acrylamide content as a function of temperature.
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