Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits

Sadowska-Rociek, Anna; Cieśłik, Ewa

doi:10.1007/s11130-019-00723-z

Cited by 8 publications

(6 citation statements)

References 25 publications

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“…The decrease in GE content for both the coated and control samples indicated that due to the presence of an epoxide group in its structure, the unstable GE might react with other food components (Cheng et al ., 2017). Sadowska‐Rociek & Cieslik (2019) found that the GE content of biscuits decreased from 130 to 65 μg kg −1 during 2 months of storage.…”

Section: Resultsmentioning

confidence: 99%

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Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

Han

Wang

et al. 2021

Int J of Food Sci Tech

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Coating has been used as a practical method to ensure the physiochemical properties and reduce the chemical hazard of fried foods. Methyl cellulose (MC) was used as a coating material to pretreat Chinese fried dough cake (CFDC) before frying. The results showed that the water content, hardness and L* value of the 1% MC coated sample were 31.67%, 848.54 g and 51.62, respectively, at the seventh day at 25 °C. Coating contents 1% MC could reduce the oil content, hardness, and extent of browning and improve the physiochemical properties of CFDC on 7 days of storage. Coating contents 1% MC also reduced the acid value, peroxide value, p‐anisidine value, malondialdehyde content, 4‐hydroxy‐2‐(E)‐hexenal content, 4‐hydroxy‐2‐(E)‐nonenal content, acrylamide content and glycidyl ester content in CFDC on 7 days of storage. Our work contributes to the control of the oil content and chemical hazards for fried food during storage by applying an edible coating.

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Section: Resultsmentioning

confidence: 99%

“…Determination of the water contentThis method was performed according to a previous study(Sadowska-Rociek & Cieslik, 2019). The weightloss method was used.…”

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confidence: 99%

Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

Han

Wang

et al. 2021

Int J of Food Sci Tech

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“…The authors also deduced that pectin caused a lower pH in the biscuit dough and caused a certain amount of GE decaying (A. Sadowska-Rociek and Cieslik, 2019 ). Since pectin trapped the water molecules, they cannot participate in the hydrolysis reactions to form 3-MCPD esters and GE.…”

Section: Introductionmentioning

confidence: 99%

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

Goh

Wong

Tan

et al. 2021

Current Research in Food Science

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Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation.

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“…The method was based on a previous study 17 . The Soxhlet extraction method and weight reduction method were used.…”

Section: Product Characteristics Analysismentioning

confidence: 99%

Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing

Liu,

Zhang,

Jiang

et al. 2023

J Sci Food Agric

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BACKGROUNDWith the continuous development of the food industry, frozen dough technology has gradually become an indispensable part of dough processing, but its quality is often reduced due to freezing during the production process. Electrostatic field assisted freezing (EF) technology, as a key research project in recent years, reduces the physical damage of food materials by reducing or changing the size of ice crystals in frozen products.RESULTSIn this study, different intensities of electrostatic fields were used to assist in the repeated freezing and thawing process of dough. The effects of electrostatic fields on the freezing nucleation process were evaluated by measuring dough freezing curves, low field nuclear magnetic resonance, and melting enthalpy. Finally, it was found that the freezing time of frozen dough added with electrostatic field assisted freezing processing was shortened, the decrease rate of hardness, viscosity, and elasticity was reduced, and the indicators of water distribution and protein secondary structure components were closer to those of fresh dough.CONCLUSIONThis experiment used electrostatic field assisted freezing to reduce the damage to the dough structure during the freezing process, improve the quality of frozen dough and fried products, and improve the freezing efficiency of frozen dough. It provides a new idea for the study of frozen dough.This article is protected by copyright. All rights reserved.

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Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits

Cited by 8 publications

References 25 publications

Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing

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