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• W1521361681 abstract "Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital.In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly (P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread.This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods." @default.
• W1521361681 created "2016-06-24" @default.
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• W1521361681 date "2015-03-23" @default.
• W1521361681 modified "2023-10-06" @default.
• W1521361681 title "Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking" @default.
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• W1521361681 doi "https://doi.org/10.1002/jsfa.7162" @default.
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