Effect of an alkaline salt (papad khar) and its substitute (2:1 sodium carbonate: sodium bicarbonate) on acrylamide formation in papads

被引：13

作者：

Shaikh, Merajfatima B. ^{[1
]}

Tarade, Kavita M. ^{[1
]}

Bharadwaj, Vikas R. ^{[2
]}

Annapure, Uday S. ^{[1
]}

Singhal, Rekha S. ^{[1
]}

机构：

[1] Univ Bombay, Inst Chem Technol, Food Engn & Technol Dept, Bombay 400019, Maharashtra, India

[2] Reliable Analyt Labs, Manpada 400607, Thane, India

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 04期

关键词：

Acrylamide; Papad; Alkaline salts; Flame roasting; Frying; Microwave roasting; MICROWAVE;

D O I：

10.1016/j.foodchem.2008.08.057

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The formation of acrylamide in papads processed by flame roasting, frying and microwave roasting as a function of the alkaline salt, papad khar and its substitute, 2:1 sodium carbonate:sodium bicarbonate (w/w) at Various concentrations was examined. Addition of papad khar and 2:1 sodium carbonate: sodium bicarbonate makes the product alkaline, which is known to be conducive for the formation of acrylamide. While a correlation was found between acrylamide content and pH with respect to fried and flame roasted papads, microwave roasting did not show any acrylamide formation at all the levels of alkaline salts tested in this Study. Flame roasting generated higher levels of acrylamide as compared to frying. Use of microwave roasting is therefore recommended as a consumer-friendly, healthy and safe technology for processing papads. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1165 / 1168

页数：4