Monitoring of acrylamide content in wafers and biscuits and mitigation strategies in diabetic products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94092" target="_blank" >RIV/00216305:26310/11:PU94092 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Monitoring of acrylamide content in wafers and biscuits and mitigation strategies in diabetic products
Original language description
Acrylamide is a health hazardous potentially carcinogenic compound and food processing contaminant which is naturally formed during baking in the wide range of carbohydrate-rich food products. Monitoring of acrylamide in the presented study was focused on a portfolio from a local company for production of biscuits and cookies. The average concentration of acrylamide in wafers and biscuits was 167 ug/kg. The highest acrylamide concentrations were detected in a special group of products meant for diabeticpopulation reaching values up to 1058 ug/kg with the average content of 479 ug/kg. This high level of acrylamide in diabetic products can be substantiated to the fructose presence which is a significant acrylamide precursor. Surprisingly, in diabetic products that were aimed at population suffer from both diabetic and celiac diseases; the content of acrylamide was significantly lower, in concentrations below 100 ug/kg. Research outputs on model studies was transferred in to food technol
Czech name
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Czech description
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 11th International Congress on Engineering and Food (ICEF11)
ISBN
978-960-89789-6-6
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
1591-1592
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Athens
Event date
May 22, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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