Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.12, ss.2562-2568, 2014 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 94 Sayı: 12
- Basım Tarihi: 2014
- Doi Numarası: 10.1002/jsfa.6598
- Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.2562-2568
- Anahtar Kelimeler: extrusion cooking, Maillard reaction, acrylamide, CO2 injection method, leavening agents, MAILLARD REACTION, MODEL, SYSTEMS, FLOUR
- Hacettepe Üniversitesi Adresli: Evet
Özet
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.