REDUCTION OF ACRYLAMIDE FORMATION IN POTATO CHIPS BY AQUEOUS EXTRACT OF ROSELLE
نویسندگان
چکیده
منابع مشابه
Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
BACKGROUND Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. RESULTS Results revealed that pota...
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15 صفحه اولAcrylamide in Potato Chips, Its Formation, Reduction and Identification: a Review
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متن کاملImpact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps
Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 min. Before being fried and their acrylamide levels were calculated ...
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ژورنال
عنوان ژورنال: Journal of Drug Delivery and Therapeutics
سال: 2015
ISSN: 2250-1177
DOI: 10.22270/jddt.v5i5.1137