Addition of glycine reduces the content of acrylamide in cereal and potato products
Publication details
Journal : Journal of Agricultural and Food Chemistry , vol. 53 , p. 3259–1 , 2005
Publisher : American Chemical Society (ACS)
International Standard Numbers
:
Printed
:
0021-8561
Electronic
:
1520-5118
Publication type : Academic article
Issue : 8
Links
:
DOI
:
doi.org/10.1021/jf048082o
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by similar to 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to > 90% depending on the baking condition. In flat breads the reduction varied between 60 and > 95%.
