The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types
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Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell Publishing, Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
P>The aim of this study was to investigate the effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in white wheat, wheat bran and whole-grain wheat breads. Two-day germinated pea flour was used at 0%, 1%, 3% and 5% levels for each bread type. Acrylamide analysis was performed with liquid chromatography-mass spectrometry. Besides, colour and sensory properties of the breads were evaluated to search out the effects of pea flour substitution on the consumer acceptance. Reduction of acrylamide in white wheat bread was not found significant and addition of pea flour decreased the acceptance. However, it was found that acrylamide level can be reduced by 57% and 68% with addition of 5% pea flour in wheat bran and whole-grain breads, respectively, without any negative impact on colour and sensory properties.
Açıklama
Anahtar Kelimeler
Acrylamide, asparaginase, bread, pea, Pisum sativum
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
45
Sayı
12
