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, ss.2562-2568, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 94 Konu: 12
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6598
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2562-2568

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.