Naslov
ACRYLAMIDE CONTENT IN DIFFERENT TYPES OF BREAD DURING TOASTING

Autori
Marija Badanjak Sabolović, Ana Stanković, Ana Tot, Adela Krivohlavek, Ivana Mandić Andačić, Roko Marović, Suzana Rimac Brnčić

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
11th European Congress on Food and Nutrition

Mjesto i datum
Čatež ob Savi, Slovenija, 27.09.2022. - 30.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
acrylamide, asparagine, color, texture, toast bread, toasting

Sažetak
Industrial food processing as well as home cooking results in many benefits such as microbial inactivation, destruction of toxins, improved bioavailability of nutrients and formation of desired colors, textures and aroma compounds. However, the formation of undesirable compounds such as acrylamide can be also obtained. The aim of this study was to determine the increase in the concentration of acrylamide due to the different toasting time of different types toast breads. Toast bread samples of wheat, wholemeal wheat, spelt, protein and rye were toasted for 60, 75 and 90 seconds. After toasting, instrumental measuring of texture and color of toasted samples was performed, and dry matter determination. The amount of acrylamide was determined by liquid chromatography (UPLC / MS-MS method), and the concentration of the amino acid asparagine, which is known as a precursor for the acrylamide formation in cereal-based products, by HPLC method. According to the obtained results, longer thermal treatment produces more acrylamide, but the values of acrylamide concentration in samples are within the reference values prescribed by the European Commission Regulation, except for rye toast toasted for 90 seconds (119 μg kg-1). Longer toasting time increases the hardness of the samples, and rye toast (1.71 N) has the highest hardness. In comparison to untoasted bread, in wheat toast after 90 s of toasting the biggest color difference was determined. The most important precursor of acrylamide formation in bakery products is asparagine. A statistically significant linear correlation was found between the concentration of asparagine in untoasted samples and the concentration of acrylamide formed in toast samples after toasting.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA