Acrylamide accumulation in roasted grain of different cereal species

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022387" target="_blank" >RIV/60461373:22330/09:00022387 - 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

Acrylamide accumulation in roasted grain of different cereal species

Popis výsledku v původním jazyce

Foods treated with high temperatures during processing include roasted cereals. Therefore, there is a risk of acrylamide (AA) production. The aim of this work was to determine the effect of raw material and roasting parameters on AA content in grain of roasted cereals. Cultivars of spring barley Prestige and Bojos, winter wheat Ebi and Rapsodia, and rye Dankowskie Nowe grown under three management practices (low, medium, and high) were evaluated. Grain was roasted in a laboratory roaster from the starting temperature of 150 °C to maximum temperature of 190 °C unless standard colour was obtained. To determine the effect of roasting temperature and time on AA content the variants with different N-substances were selected. Specific reactions to roasting temperature and time were assessed in individual crops and cultivars. The lowest amount of AA by roasting was produced in barley. A slight increase in AA along with the temperature, as well as the time of roasting, was not significant (P >

Název v anglickém jazyce

Acrylamide accumulation in roasted grain of different cereal species

Popis výsledku anglicky

Foods treated with high temperatures during processing include roasted cereals. Therefore, there is a risk of acrylamide (AA) production. The aim of this work was to determine the effect of raw material and roasting parameters on AA content in grain of roasted cereals. Cultivars of spring barley Prestige and Bojos, winter wheat Ebi and Rapsodia, and rye Dankowskie Nowe grown under three management practices (low, medium, and high) were evaluated. Grain was roasted in a laboratory roaster from the starting temperature of 150 °C to maximum temperature of 190 °C unless standard colour was obtained. To determine the effect of roasting temperature and time on AA content the variants with different N-substances were selected. Specific reactions to roasting temperature and time were assessed in individual crops and cultivars. The lowest amount of AA by roasting was produced in barley. A slight increase in AA along with the temperature, as well as the time of roasting, was not significant (P >

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/2B06168" target="_blank" >2B06168: Strategie zajištění chemické bezpečnosti tepelně zpracovaných výrobků z brambor a cereálií</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Acta fytotechnica et zootechnica

ISSN

1335-258X

e-ISSN

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Svazek periodika

2009

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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