Effect of Some Additions on Acrylamide Formation

Abstract

F OOD safety is a necessity for human health. However, achievement of this target faces difficult challenges, such as acrylamide (AA) formation in foods when exposed to high temperature during the food preparation process. Therefore, the main objective of this investigation is to study the impact of some additions on AA formation in toasted bread. Three formulas (F) were prepared: (F1) as a control, (F2) addition of a salt mixture (NaCl, CaCl2, MgCl 2 and KCl) at 0.5% to each and (F3) addition combination of hydrocolloids (alginic acid, pectin and xanthan gum) at 1% to each. The results indicated that salts caused AA reduction by up to 81.09%.While hydrocolloids led to AA inhibition up to 75.62%, (F2) contains 0.10g/100g sodium, so it is suitable for high blood pressure patients.(F3) contained 0.31g/100gphenylalanine,soitis appropriate for phenylketonuria patients. Also, (F3) is composed of gluten-free recipe, making it suitable for celiac patients. Sensory evaluation of (F1) is better than (F2and F3). Eventually, we recommend that the above treatments can be successfully utilized to mitigate AA formation.