SCIENCE AND LIFE

  Abstract: Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker's yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 • C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)-and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asp...

 

  Enzymatic treatments have been studied for their impact on reducing acrylamide content in biscuits. Acrylamide is a chemical compound that forms during high-temperature processing of carbohydrate-rich foods, including biscuits. Given the potential health risks associated with acrylamide intake, there is a growing interest in finding ways to reduce its presence in food products. Several enzymes have been identified as potential candidates for reducing acrylamide formation in biscuits. These include asparaginase, glucose oxidase, and protease. Asparaginase works by breaking down asparagine, an amino acid that is a precursor to acrylamide formation. Glucose oxidase breaks down glucose and oxygen, which are also precursors to acrylamide. Protease breaks down proteins that can contain asparagine and contribute to acrylamide formation. Studies have shown that these enzymatic treatments can reduce acrylamide content in biscuits by up to 90%. However, the effectiveness of the treatments ...

Low levels of acrylamide in starchy foods Since its discovery in foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produce acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker's yeast and green tea powder (0.5 g/kg wheat flour) to reduce acrylamide production in biscuits and the products using new indicators such as asparagine reduction (%), asparagine/acrylamide ratio, acrylamide reduction (%) and asparagine/reducing sugars ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3) and BT4 treated sample, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced acrylamide levels by approximately 67.63%,...

MITIGATION OF ACRYLMIDE CONTENT  

VARUMIN THERAPEUTIC BEVERAGES