Role of spices on acrylamide formation in buckwheat ginger cakes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94090" target="_blank" >RIV/00216305:26310/11:PU94090 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Role of spices on acrylamide formation in buckwheat ginger cakes

Popis výsledku v původním jazyce

Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine at the temperature more than 120 C. The acrylamide content in food could be influenced by many factors such as temperature,time, water content, pH and matrix constituents. Recently, antioxidants such as phenolic compounds, flavonoids, vitamins and phenolic extracts from various spices have been reported to inhibit acrylamide formation. According to our previous model study,the antioxidant capacity of some spice extracts highly correlated with acrylamide formation in simplified simulated food matrices. The aim of this study was to assess the impact of selected spices on acrylamide occurrence in ginger cakes with the addition of buckwheat flour. Buckwheat flour is frequently used as an additive in functional foods due to its high level of antioxidants. Spices as a part of recipe of ginger cakes (clove, cinnamon, allspice, white pepper, coriander, star anise,

Název v anglickém jazyce

Role of spices on acrylamide formation in buckwheat ginger cakes

Popis výsledku anglicky

Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine at the temperature more than 120 C. The acrylamide content in food could be influenced by many factors such as temperature,time, water content, pH and matrix constituents. Recently, antioxidants such as phenolic compounds, flavonoids, vitamins and phenolic extracts from various spices have been reported to inhibit acrylamide formation. According to our previous model study,the antioxidant capacity of some spice extracts highly correlated with acrylamide formation in simplified simulated food matrices. The aim of this study was to assess the impact of selected spices on acrylamide occurrence in ginger cakes with the addition of buckwheat flour. Buckwheat flour is frequently used as an additive in functional foods due to its high level of antioxidants. Spices as a part of recipe of ginger cakes (clove, cinnamon, allspice, white pepper, coriander, star anise,

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the 11th International Congress on Engineering and Food (ICEF11)

ISBN

978-960-89789-5-9

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

1881-1882

Název nakladatele

Neuveden

Místo vydání

Neuveden

Místo konání akce

Athens

Datum konání akce

22. 5. 2011

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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