The influence of heating temperature and time on the acrylamide formation in rice flour
Date Issued
2005
Date
2005
Author(s)
Wang, Pei-Wen
DOI
zh-TW
Abstract
Acrylamide, a probable carcinogen, has been formed in fried or baked starchy food. Although asparagine and glucose have been considered as major compounds to form acrylamide, the mechanism has not been well understood yet. The studies related with the distribution of acrylamide in Chinese food are deficient. This study was attempted in rice flour during processing by using response surface methodology. The data showed that both heating temperature and time affected significantly the formation of acrylamide. It appeared that the product with greater L value, and smaller a value, W.I., ΔE* yielded less acrylamide. Ascorbic acid was found to inhibit the formation of acrylamide. Increased the addition level of ascorbic acid reduced the formation of acrylamide. The residue quantity of asparagine and reducing sugar correlated well with the acrylamide content.
Subjects
秈米穀粉
丙烯醯胺
抗壞血酸
rice flour
acrylamide
ascorbic acid
Type
thesis
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