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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

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

978-960-89789-6-6

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

1591-1592

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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