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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51043

Title: Influence of cookies formulation on the formation of acrylamide
Authors: Wen Chieh Sung
Chih Ya Chen
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: acrylamide
reducing sugar
sodium bicarbonate
ammonium bicarbonate
Date: 2017-05
Issue Date: 2018-11-08T06:08:14Z
Publisher: Journal of Food and Nutrition Research
Abstract: Abstract: This study examined the effects of cookie ingredients and cookie formulation without adding leavening agents, sodium bicarbonate and ammonium bicarbonate, sucrose, glucose, fructose and adding chitosan on the pH, water activity, browning index, reducing sugar of cookies and the formation of acrylamide. High browning index value (218) of control cookies was found, as compared to a combination of ingredients, model cookies (33), cake flour and water during 15 min baking. Higher browning index value (83) of model cookies with the addition of shortening did not show a high acrylamide concentration. The highest mitigation (55.2%) of acrylamide formation was obtained by removing ammonium bicarbonate in control cookie formulation. The formation of acrylamide showed a positive correlation with the cookie baking time. The baking time significantly influences the physicochemical properties of cookies. Ammonium bicarbonate was the most effective ingredient in terms of causing the formation of acrylamide in cookie formulation. The addition of chitosan was also able to mitigate the formation of acrylamide during baking.
Relation: 5(6) pp.370-378
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51043
Appears in Collections:[食品科學系] 期刊論文

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