Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems
✍ Scribed by Fan Zhu; Yi-Zhong Cai; Jinxia Ke; Harold Corke
- Book ID
- 102433041
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 158 KB
- Volume
- 91
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
BACKGROUND: Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine-glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch-based model systems. RESULTS: Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch-based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch-based model system. CONCLUSION: It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods.