Modelling the effect of asparaginase in reducing acrylamide formation in biscuits

被引：44
作者：
Anese, Monica [1 ]
Quarta, Barbara [1 ]
Frias, Jesus [2 ]
机构：
[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy
[2] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin 1, Ireland
来源：
FOOD CHEMISTRY | 2011年 / 126卷 / 02期
关键词：
Acrylamide; Asparaginase; Biscuits; Colour; Modelling; MAILLARD REACTION; MITIGATION; PRODUCTS; VARIABILITY; QUALITY; SYSTEMS; IMPACT; BREAD; FOODS;
D O I：
10.1016/j.foodchem.2010.11.007
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As acrylamide formation was found to vary significantly between biscuits obtained by using the same ingredients and process, a mixed effect model was used to model variation of acrylamide concentration. By contrast a fixed effect model was used for colour polynomial analysis. Within the range of study, the overall results allowed the best conditions for minimising acrylamide formation to be found. It can be suggested that acrylamide development was at a minimum at intermediate asparaginase concentrations, as well as at the lowest time and temperature of incubation. Asparaginase addition did not significantly affect the colour of the final product, although the quadratic term of the incubation temperature did slightly. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：435 / 440
页数：6
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