A study on the acrylamide content in roasted grain of barley, wheat and rye

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024336" target="_blank" >RIV/60461373:22330/10:00024336 - 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

A study on the acrylamide content in roasted grain of barley, wheat and rye

Popis výsledku v původním jazyce

Foods treated with high temperatures during processing include roasted cereals. Therefore, there is a risk of acrylamide (AA) production in them. 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, winter wheat, and rye grown under two management practices (low and high) in two years were evaluated. Grain was roasted in a laboratory roaster from a starting temperature of 150 °C to maximum temperature of 190 °C. 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 > 0.05). A considerable decrease in AA with the time and temperature of roasting was observed in rye. There were great differences among cultivars; the AA increase was pronounced in cv. Rapsodia (feeding quality) and it was small to zero in cv. Ebi (high breadmaking quality).

Název v anglickém jazyce

A study on the acrylamide content in roasted grain of barley, wheat and rye

Popis výsledku anglicky

Foods treated with high temperatures during processing include roasted cereals. Therefore, there is a risk of acrylamide (AA) production in them. 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, winter wheat, and rye grown under two management practices (low and high) in two years were evaluated. Grain was roasted in a laboratory roaster from a starting temperature of 150 °C to maximum temperature of 190 °C. 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 > 0.05). A considerable decrease in AA with the time and temperature of roasting was observed in rye. There were great differences among cultivars; the AA increase was pronounced in cv. Rapsodia (feeding quality) and it was small to zero in cv. Ebi (high breadmaking quality).

Druh

D - Stať ve sborníku

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)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

NOVÉ POZNATKY Z GENETIKY A ŠĽACHTENIA POĽNOHOSPODÁRSKYCH RASTLÍN

ISBN

978-80-89417-23-0

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

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Název nakladatele

Centrum výskumu rastlinnej výroby Piešťany

Místo vydání

Piešťany

Místo konání akce

Piešťany

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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