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, cilt.94, sa.12, ss.2562-2568, 2014 (SCI-Expanded) identifier identifier identifier

  • 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.