Abstract
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.
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© 2005 Springer Science+Business Media, Inc.
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Hanley, A.B., Offen, C., Clarke, M., Ing, B., Roberts, M., Burch, R. (2005). Acrylamide Reduction in Processed Foods. In: Friedman, M., Mottram, D. (eds) Chemistry and Safety of Acrylamide in Food. Advances in Experimental Medicine and Biology, vol 561. Springer, Boston, MA. https://doi.org/10.1007/0-387-24980-X_29
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DOI: https://doi.org/10.1007/0-387-24980-X_29
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-23920-0
Online ISBN: 978-0-387-24980-3
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