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Effect of garlic powder on acrylamide formation in a low‐moisture model system and bread baking
Author(s) -
Li Jinwang,
Zuo Jie,
Qiao Xuguang,
Zhang Yongju,
Xu Zhixiang
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7162
Subject(s) - acrylamide , food science , chemistry , maillard reaction , asparagine , garlic powder , starch , water content , wheat flour , moisture , raw material , biochemistry , organic chemistry , enzyme , polymer , geotechnical engineering , engineering , copolymer
BACKGROUND Acrylamide ( AA ) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital. RESULTS In this study, the formation and elimination of AA in an asparagine/glucose low‐moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation‐predominant kinetic stage and had no effect on the degradation‐predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly ( P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread. CONCLUSION This study provides a possible method for reducing the AA content in bread and other heat‐treated starch‐rich foods. © 2015 Society of Chemical Industry