1. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.
- Author
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Balagiannis, Dimitrios P., Mottram, Donald S., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L., and Parker, Jane K.
- Subjects
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ACRYLAMIDE , *FRENCH fries , *MALTOSE , *MATHEMATICAL models , *ASPARAGINE - Abstract
Highlights • The formation of acrylamide from maltose was investigated. • Chemical reactions of acrylamide formation in french fries were modelled kinetically. • The model accounted for heat and moisture transfer during typical frying conditions. • Maltose contributed <10% to total acrylamide formation. • The contribution from Maillard reaction vs. sugar-asparagine conjugates is discussed. Abstract In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systematically increased from 0 to 1.4% to observe the effect of this reducing disaccharide on acrylamide formation. A mathematical model, incorporating glucose, fructose and maltose and based on known Maillard reaction pathways, was developed which showed that acrylamide formation from maltose only contributed <10% to the total acrylamide. An additional kinetic model allowed for the formation of acrylamide directly from sugar-asparagine glycoconjugates. This model suggested that under these conditions, it is unlikely that acrylamide is formed directly from the maltose-asparagine conjugate. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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