Publication detail

Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure

CIESAROVÁ, Z. KUKUROVÁ, K. MARKOVÁ, L.

Original Title

Type

journal article - other

Language

English

Original Abstract

Cereal food processing encompasses a vast range of different products with many ingredients, processes, recipes and scales of operation. Since cereal processed foods pose as a significant source of acrylamide exposure, an implementation of appropriate tools of acrylamide mitigation is highly desirable. Several of them were verified in our laboratory, and they can be recommended in a commercial production of cookies, gingerbread and bread: (a) a replacemnt of ammonium hydrogen carbonate with alternative baking agents; (b) an application of asparaginase before heat treatment which has the potential to achieve more than 90% acrylamide reduction at optimal conditions for a particular type of product; (c) an improvement of bread making with CaCl2 and extra yeast addition; (d) addition of some natural antioxidants. However, in spite of these promising applications, the total elimination of acrylamide cannot be achieved. Adoption of mentioned interventions could reduce the acrylamide exposure up to 30 %.

Keywords

acrylamide, mitigation, exposure, intervention, cereal food processing

Authors

CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.

RIV year

2011

Released

1. 7. 2011

ISBN

1722-6996

Periodical

AGRO FOOD INDUSTRY HI-TECH

Year of study

Number

State

Republic of Italy

Pages from

Pages to

Pages count

BibTex

@article{BUT73970,
  author="Zuzana {Ciesarová} and Kristína {Kukurová} and Lucie {Marková}",
  title="Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure",
  journal="AGRO FOOD INDUSTRY HI-TECH",
  year="2011",
  volume="22",
  number="4",
  pages="25--27",
  issn="1722-6996"
}