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- Title
Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.
- Authors
Li, Jinwang; Zuo, Jie; Qiao, Xuguang; Zhang, Yongju; Xu, Zhixiang
- Abstract
BACKGROUND Acrylamide ( AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital. RESULTS In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly ( P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread. CONCLUSION This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods. © 2015 Society of Chemical Industry
- Subjects
GARLIC; PHYSIOLOGICAL effects of acrylamide; REGULATION of asparagine synthetase; FUNGAL moisture; MOISTURE content of food; BREAD microbiology; STARCH
- Publication
Journal of the Science of Food & Agriculture, 2016, Vol 96, Issue 3, p893
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7162