A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
Language English Country Great Britain, England Media print-electronic
Document type Comparative Study, Journal Article
PubMed
27198472
DOI
10.1002/jsfa.7811
Knihovny.cz E-resources
- Keywords
- acrylamide, additives, food safety, gingerbread, honey, sensory analysis,
- MeSH
- Acrylamide analysis antagonists & inhibitors chemistry toxicity MeSH
- Algorithms MeSH
- Chemical Phenomena MeSH
- Calcium Chloride adverse effects chemistry MeSH
- Consumer Behavior MeSH
- Sensation MeSH
- Sodium Bicarbonate adverse effects chemistry MeSH
- Hydrogen-Ion Concentration MeSH
- Food Contamination prevention & control MeSH
- Food Quality * MeSH
- Citric Acid adverse effects chemistry MeSH
- Humans MeSH
- Maillard Reaction MeSH
- Mechanical Phenomena MeSH
- Food Additives adverse effects chemistry MeSH
- Food Preferences MeSH
- Fast Foods adverse effects analysis MeSH
- Carbonates adverse effects chemistry MeSH
- Cooking * MeSH
- Check Tag
- Humans MeSH
- Publication type
- Journal Article MeSH
- Comparative Study MeSH
- Geographicals
- Czech Republic MeSH
- Names of Substances
- Acrylamide MeSH
- ammonium carbonate MeSH Browser
- Calcium Chloride MeSH
- Sodium Bicarbonate MeSH
- Citric Acid MeSH
- Food Additives MeSH
- Carbonates MeSH
BACKGROUND: The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS: The type of leavening agent and the presence of Ca2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH4 )2 CO3 alone was 186.5 µg kg-1 . Irrespective of other tested additives, NaHCO3 decreased (P < 0.05) AA content to 42% compared to (NH4 )2 CO3 . Combination of NaHCO3 + CaCl2 + citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg-1 ). The AA content in gingerbread (y; µg kg-1 ) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r2 = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. CONCLUSION: The present study demonstrates that the combination of additives NaHCO3 /Ca2+ /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.
Mendel University in Brno Department of Food Technology Zemědělská 1 613 00 Brno Czech Republic
Research Institute of Brewing and Malting Mostecká 971 7 614 00 Brno Czech Republic
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