Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at differ...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1011384/full |
| _version_ | 1811213832172863488 |
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| author | Muhammad Mushtaq Ahmad Tahir Mahmood Qureshi Maham Mushtaq Amjad Islam Aqib Umair Mushtaq Salam A. Ibrahim Abdul Rehman Muhammad Waheed Iqbal Tabish Imran Shahida Anusha Siddiqui Shahida Anusha Siddiqui Anjum Javed Sadaf Shamim Muhammad Hamzah Saleem |
| author_facet | Muhammad Mushtaq Ahmad Tahir Mahmood Qureshi Maham Mushtaq Amjad Islam Aqib Umair Mushtaq Salam A. Ibrahim Abdul Rehman Muhammad Waheed Iqbal Tabish Imran Shahida Anusha Siddiqui Shahida Anusha Siddiqui Anjum Javed Sadaf Shamim Muhammad Hamzah Saleem |
| author_sort | Muhammad Mushtaq Ahmad |
| collection | DOAJ |
| description | The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study. |
| first_indexed | 2024-04-12T05:52:52Z |
| format | Article |
| id | doaj.art-840b029a602a42bdb63924fae672e504 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-12T05:52:52Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-840b029a602a42bdb63924fae672e5042022-12-22T03:45:15ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-11-01910.3389/fnut.2022.10113841011384Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried productsMuhammad Mushtaq Ahmad0Tahir Mahmood Qureshi1Maham Mushtaq2Amjad Islam Aqib3Umair Mushtaq4Salam A. Ibrahim5Abdul Rehman6Muhammad Waheed Iqbal7Tabish Imran8Shahida Anusha Siddiqui9Shahida Anusha Siddiqui10Anjum Javed11Sadaf Shamim12Muhammad Hamzah Saleem13Institute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanDepartment of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanDepartment of Medicine, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, PakistanDepartment of Pharmacy, Government College University, Faisalabad, PakistanDepartment of Food and Nutritional Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, United StatesInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanTechnical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, GermanyGerman Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany0Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan0Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan1Office of Academic Research, Office of Vice President (VP) for Research and Graduate Studies, Qatar University, Doha, QatarThe core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.https://www.frontiersin.org/articles/10.3389/fnut.2022.1011384/fullflour rheologyacrylamide concentrationssensory evaluationbakeryfried products |
| spellingShingle | Muhammad Mushtaq Ahmad Tahir Mahmood Qureshi Maham Mushtaq Amjad Islam Aqib Umair Mushtaq Salam A. Ibrahim Abdul Rehman Muhammad Waheed Iqbal Tabish Imran Shahida Anusha Siddiqui Shahida Anusha Siddiqui Anjum Javed Sadaf Shamim Muhammad Hamzah Saleem Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products Frontiers in Nutrition flour rheology acrylamide concentrations sensory evaluation bakery fried products |
| title | Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products |
| title_full | Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products |
| title_fullStr | Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products |
| title_full_unstemmed | Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products |
| title_short | Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products |
| title_sort | influence of baking and frying conditions on acrylamide formation in various prepared bakery snack and fried products |
| topic | flour rheology acrylamide concentrations sensory evaluation bakery fried products |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1011384/full |
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