Effect of an alkaline salt (papad khar) and its substitute (2:1 sodium carbonate:sodium bicarbonate) on acrylamide formation in papads

Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates

“…This is probably the main reason behind the significant increase in acrylamide content of the extrudates produced with Formulation 5 (Formulation 2 + NaHCO 3 ). Increasing effect of sodium bicarbonate on acrylamide content by increasing pH values is consistent with the literature . Rydberg et al studied effect of pH on the acrylamide content of homogenised potato after heating at 180 °C for 25 min and showed an increase in acrylamide content when the pH was increased from 5.0 to 8.0.…”

Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina

“…Acrylamide content of extrudates was determined by using Liquid chromatography/Mass spectrometry/Mass spectrometry (LC/MS/MS) as described previously (Shaikh, Tarade, Bharadwaj, Annapure, & Singhal, 2009). …”

The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products

“…So far, the Maillard reaction was considered as a well known route for acrylamide formation in food heating (Mottram, Wedzicha, & Dodson, 2002;Stadler et al, 2002;Zyzak et al, 2003). A few of strategies have been designed to decrease acrylamide during food processing, such as reducing the contents of precursors (Curtis et al, 2009;Muttucumaru et al, 2008;Viklund, Olsson, Sjöholm, & Skog, 2008), interrupting formation reactions by adding other compounds (Ciesarová, Suhaj, & Horváthová, 2008;Shaikh, Tarade, Bharadwaj, Annapure, & Singhal, 2009;Zhang, Ying, & Zhang, 2008), and adjusting process parameters (Amrein, Limacher, Conde-Petit, Amadò, & Escher, 2006;De Vleeschouwer, Plancken, Loey, & Hendrickx, 2008;Williams, 2005). In particular, the acrylamide content could be reduced significantly when free amino acids other than asparagine or a protein-rich food component were added to a glucose/asparagine model system or food matrix (Bråthen, Kita, Knutsen, & Wichlund, 2005;Kim, Hwang, & Lee, 2005;Low et al, 2006;Zhang, 2007).…”