Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina |
| |
Authors: | Mehrajfatema Z. Mulla Uday S. Annapure |
| |
Affiliation: | a Food Engineering & Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, Indiab Reliable Analytical Laboratories, Manpada, Thane 400 607, India |
| |
Abstract: | Acrylamide formation in extruded snacks prepared using blends of potato flour:semolina in ratios ranging from 30:70 to 70:30 showed maximum acrylamide formation in the 70:30 blend. The extrusion was carried out at a screw speed of 120 rpm, temperature of 170 °C and moisture content of 18%. Further, the influence of extrusion processing parameters on the acrylamide formation in extruded snacks prepared from a 70:30 blend of potato flour:semolina was investigated using response surface methodology (RSM). The feed moisture was varied from 12.6% to 19.4%, die temperature from 163 to 197 °C and screw speed from 106 to 173 rpm. The extrudates so obtained showed acrylamide content ranging from 704 to 1560 μg/kg. The effect of different additives such as citric acid, calcium salts, amino acids, vitamins and their combinations on the mitigation of acrylamide formation showed calcium chloride at 50 μmol/g flour blend to reduce acrylamide formation by 65% without altering the sensory properties of the extrudates. |
| |
Keywords: | Acrylamide Potato flour:semolina Extrusion Mitigation Response surface methodology |
本文献已被 ScienceDirect 等数据库收录! |
|