Mitigation strategy of acrylamide content in twisted cruller
Date Issued
2014
Date
2014
Author(s)
Jen, Pei-Chun
Abstract
In food, acrylamide is formed due to the interactions between reducing sugars and asparagine at high temperature. High dose of acrylamide (AA) has shown to be relevant to carcinogenicity and neurotoxicity. Several studies have shown that chemical leavenings may be the key factor affecting the formation of AA in TC. The objective of this study was to explore a new formula yielding low AA in product. Thus, the exposure of AA by Taiwanese could be reduced. Factorial design was employed to analyze effect of ammonium bicarbonate, sodium bicarbonate, and aluminum potassium sulfate on AA formation in TC. According to the result, basic leavenings increased AA formation. Ammonium bicarbonate yield more impact than sodium bicarbonate. Aluminum Potassium Sulfate could decrease AA formation. To obtain possibly low AA with acceptable specific volume, a combination of 1% ammonium bicarbonate, 0% sodium bicarbonate, and 1% aluminum potassium sulfate was chosen with AA content 101 ± 8 ppb and specific volume 5.40 ± 0.12 cm3/g. In addition, glycine, MgCl2, and CaCl2 could further decrease AA content. However, 1% MgCl2 could decrease 60.88% AA formation, and increase 14.71% specific volume in GY formula.
Subjects
油條
丙烯醯胺
減量方法
碳酸氫銨
碳酸氫鈉
硫酸鋁鉀 (無水)
Type
thesis
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