Paper Information

Journal:   ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION   2017 , Volume 8 , Number 1 #G0057; Page(s) 41 To 65.
 
Paper: 

EFFECT OF DRY MILK AND STEVIA SWEETENER CONTENTS ON THE AMOUNT OF ACRYLAMIDE AND CHEMICAL PROPERTIES OF DONUTS PRODUCTS

 
 
Author(s):  SHAHIDI NOGHABI M.*, NIAZMAND R., GHAEENI Z.
 
* DEPT. OF FOOD CHEMISTRY, RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY (RIFST), MASHHAD, IRAN
 
Abstract: 

Background: Donut, a popular fried bakery product, is susceptible to acrylamide formation during processing. Acrylamide is a compound produced in starchy foods which are processed at temperatures higher than 120oC. Acrylamide is known as a carcinogenic compound and therefore controlling the factors affecting its formation during food processing is of great importance. The aim of this study was to investigate the effect of dried milk powder (at the levels of 0, 1.5 and 2.5 % w/w) and sweeteners type (stevia and sucrose at different ratios 0:100, 30:70, 50:50 and 100:0) on the amount of acrylamide produced in donuts.
Materials and Methods: A completely randomized design based on factorial experiments was used to evaluate the effect of milk powder and sweetener on physic-chemical properties and the amount of acrylamide in the product (donut). Samples from different treatments were analyzed in terms of chemical properties (moisture, pH, acidity, total sugar and protein) and the product color. A gas chromatography  with mass spectrometry detector (GC-MS) was used to investigate the effect of treatments on the formation of acrylamide in the end product. The mean values were compared using Duncan test (p?0.05) by Minitab software (version 16) and the graphs were drawn in Microsoft Excel.
Results: The results showed that by incorporating milk powder into donut formulation, the levels of moisture, protein, total sugar, reducing sugar and acrylamide increased and non-reducing sugar and darkness decreased in the product. The concentration of milk powder had no significant effect on pH and acidity. The results showed that by replacing sugar with stevia in the formulation of donut, moisture content, acidity, color appearance and concentration of acrylamide decreased and the levels of protein, total sugar and reducing sugar increased. The results also showed that the type of sweetener was an important factor in acrylamide formation and by replacing sugar with stevia, the final content of acrylamide decreased. It was also found that by increasing the amount of milk powder in the formulation, the amount of acrylamide in the final product increased. Therefore, acrylamide formation in and chemical properties of the final product can be controlled by optimizing the formulation.
Conclusion: By using this information, we can optimize the conditions so that acrylamide is formed at the least concentration and therefore improve the public health.

 
Keyword(s): ACRYLAMIDE, STEVIA, DONUT, GAS CHROMATOGRAPHY, MILLARD REACTION
 
References: 
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