Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates


Masatcioglu M. T. , GÖKMEN V., Ng P. K. W. , KÖKSEL H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.12, pp.2562-2568, 2014 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 12
  • Publication Date: 2014
  • Doi Number: 10.1002/jsfa.6598
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.2562-2568
  • Keywords: extrusion cooking, Maillard reaction, acrylamide, CO2 injection method, leavening agents, MAILLARD REACTION, MODEL, SYSTEMS, FLOUR

Abstract

BACKGROUND: Acrylamide is a possible carcinogen and known to form in heat-treated carbohydrate-rich foods. This study was designed to investigate the effects of different ingredients (reducing sugars, chemical leavening agents, citric acid), processing conditions (feed moisture content: 22, 24 or 26%, exit die temperature: 110, 150 degrees C), and extrusion cooking methods (with or without CO2 injection) on acrylamide formation.