The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types

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dc.authoridSener, Erol/0000-0003-1902-4785
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorTuncel, Necati B.
dc.contributor.authorYilmaz, Nese
dc.contributor.authorSener, Erol
dc.date.accessioned2025-01-27T20:43:48Z
dc.date.available2025-01-27T20:43:48Z
dc.date.issued2010
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractP>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.
dc.description.sponsorshipScientific Research Commission of Canakkale Onsekiz Mart University [2008/48]
dc.description.sponsorshipThis study was supported by Scientific Research Commission of Canakkale Onsekiz Mart University Project No: 2008/48. Many thanks to Tezcan Un Company, Saadet Altaylar for their interest and help during the bread-making procedure, and to Plant, Drug and Scientific Research Centre of Anadolu University (AUBIBAM) for their kind support of this study. The authors also thank the sensory panel members for their participation and input.
dc.identifier.doi10.1111/j.1365-2621.2010.02370.x
dc.identifier.endpage2476
dc.identifier.issn0950-5423
dc.identifier.issue12
dc.identifier.scopus2-s2.0-78649590973
dc.identifier.scopusqualityQ1
dc.identifier.startpage2470
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2010.02370.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24379
dc.identifier.volume45
dc.identifier.wosWOS:000284548300005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley-Blackwell Publishing, Inc
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAcrylamide
dc.subjectasparaginase
dc.subjectbread
dc.subjectpea
dc.subjectPisum sativum
dc.titleThe effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types
dc.typeArticle

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