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Reduction of Acrylamide Formation in Sweet Bread with L-Asparaginase Treatment.
Mohan Kumar, N. S. and Crassina, A. Shimray and Indrani, D. and Manonmani, H. K. (2014) Reduction of Acrylamide Formation in Sweet Bread with L-Asparaginase Treatment. Food and Bioprocess Technology, 7 (3). pp. 741-748.
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Abstract
Acrylamide, 2-propenamide, has the chemical formula CH2 ¼ CH � CO � NH2. It is produced at elevated levels in high temperature fried and baked foods. It has adverse effects on human health and is proven to be neurotoxic, genotoxic, carcinogenic, and toxic to reproductive system. The aim of this paper was to reduce acrylamide formation in bakery products such as sweet bread by enzyme treatment. LAsparaginase produced from Cladosporium sp. was treated to wheat-based dough at different concentrations (50–300 U). There was no change in the rheological properties of wheat flour and physico-sensory characteristics of bread with Lasparaginase treatment. Moisture, sugars, L-asparagine, acrylamide, and some indicators of Millard reaction (hydroxymethylfurfural (HMF), color, browning) were estimated. With increase in L-asparaginase level the acrylamide formation was reduced. At 300 U, there was 97 % and 73 % reduction of acrylamide formation in the crust and crumb regions of bread, respectively. HMF, a common intermediate product in the Maillard reaction and a genotoxic compound via 5-sulfoxymethylfurfural, also decreased in L-asparaginasetreated bread samples. These results indicated the potential of L-asparaginase enzyme for industrial and domestic applications in reducing harmful Maillard reaction compounds.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | L-Asparaginase . Acrylamide . Physico-sensory characteristics . Hydroxymethylfurfural . Sweet bread . Maillard reaction |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Fermentation Technology and Bioengineering Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 May 2014 05:15 |
| Last Modified: | 02 Jun 2014 07:17 |
| URI: | http://ir.cftri.res.in/id/eprint/11581 |
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