A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43910036" target="_blank" >RIV/62156489:43210/17:43910036 - isvavai.cz</a>
Alternative codes found
RIV/60193697:_____/17:N0000029
Result on the web
<a href="http://dx.doi.org/10.1002/jsfa.7811" target="_blank" >http://dx.doi.org/10.1002/jsfa.7811</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jsfa.7811" target="_blank" >10.1002/jsfa.7811</a>
Alternative languages
Result language
angličtina
Original language name
A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
Original language description
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)2CO3 alone was 186.5 μg kg-1. Irrespective of other tested additives, NaHCO3 decreased (P < 0.05) AA content to 42% compared to (NH4)2CO3. 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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of the Science of Food and Agriculture
ISSN
0022-5142
e-ISSN
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Volume of the periodical
97
Issue of the periodical within the volume
3
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
889-895
UT code for WoS article
000395329000022
EID of the result in the Scopus database
2-s2.0-84978393940