JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.12, pp.2562-2568, 2014 (Peer-Reviewed Journal)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded, Scopus
extrusion cooking, Maillard reaction, acrylamide, CO2 injection method, leavening agents, MAILLARD REACTION, MODEL, SYSTEMS, FLOUR
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.