A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/60193697:_____/17:N0000029
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of the Science of Food and Agriculture
ISSN
0022-5142
e-ISSN
—
Svazek periodika
97
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
7
Strana od-do
889-895
Kód UT WoS článku
000395329000022
EID výsledku v databázi Scopus
2-s2.0-84978393940