Effect of an alkaline salt (papad khar) and its substitute (2:1 sodium carbonate:sodium bicarbonate) on acrylamide formation in papads

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1165-1168

  Shaikh, Merajfatima B ^a   Tarade, Kavita M ^a   Bharadwaj, Vikas R ^b   Annapure, Uday S ^a   Singhal, Rekha S ^a  

^a UNIVERSITY OF MUMBAI   (India)

^b Reliable Analytical Laboratories   (India)

Author keywords

Acrylamide; Alkaline salts; Flame roasting; Frying; Microwave roasting; Papad

Indexed keywords

ACRYLAMIDE; BICARBONATE; SODIUM CARBONATE;

ALKALINITY; ARTICLE; FOOD COMPOSITION; FRYING; LIQUID CHROMATOGRAPHY; MICROWAVE COOKING; TANDEM MASS SPECTROMETRY;

EID: 56249091372     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.057     Document Type: Article

References (26)

1. Becalski A., Lau B.P., Lewis D., and Seaman S.W. Acrylamide in foods: Occurrence, sources, and modeling. Journal of Agricultural and Food Chemistry 51 (2003) 802-808
2. Gertz C., and Klostermann S. Analysis of acrylamide and mechanisms of its formation in deep-fried products. European Journal of Lipid Science and Technology 104 (2002) 762-771
3. IARC. Monographs on the evaluation of carcinogenic risks to humans Vol. 60 (1994), International Agency for Research on Cancer, Lyon pp. 389-433
4. IS. Specification for papads: IS: 2639 (1972), Indian Standards Institution, New Delhi
5. Jung M.Y., Choi D.S., and Ju J.W. A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. Journal of Food Science 68 (2003) 1287-1290
6. Kita A., Brathen E., Knutsen S.H., and Wicklund T. Effective ways of decreasing acrylamide content in potato crisps during processing. Journal of Agricultural and Food Chemistry 52 (2004) 7011-7016
7. Lin J.M., and Liou S.J. Aliphatic aldehydes produced by heating Chinese cooking oils. Bulletin of Environmental Contamination and Toxicology 64 (2000) 817-824
8. LoPachin R.M., Balaban E.D., and Ross J.F. Acrylamide axonopathy revisited. Toxicology and Applied Pharmacology 188 (2003) 135-153
9. Maskan M. Kinetics of colour change of kiwifruit during hot air and microwave drying. Journal of Food Engineering 48 (2001) 169-175
10. Mlotkiewicz J.A. The role of Maillard reaction in the food industry. In: Brien J.O., Crabbe M.J.C., and Ames J.M. (Eds). Maillard reaction in foods and medicine Vol. 223 (1998), Royal Society of Chemistry, Cambridge, UK 19-27
11. Mottram D.S., Wedzicha B.L., and Dodson A.T. Acrylamide is formed in the Maillard reaction. Nature 419 (2002) 448-449
12. Namiki M. Chemistry of Maillard reaction: Recent studies on the browning reaction mechanism and the development of antioxidants and mutagens. Advances in Food Research 32 (1988) 115-184
13. Oliveira M.E.C., and Franca A.S. Microwave heating of food stuffs. Journal of Food Engineering 53 (2002) 347-359
14. Patil S.J., Singhal R.S., and Kulkarni P.R. Studies of a 2:1 sodium carbonate:sodium bicarbonate mixture as papad khar substitute for papads. Food Chemistry 91 (2005) 51-56
15. Pedreschi F., Kaack K., Granby K., and Troncoso E. Acrylamide reduction under different pre-treatments in French fries. Journal of Food Engineering 79 (2007) 1287-1294
16. Revanappa S., Kajjidoni S.T., and Salimath P.M. Selection of advance breeding lines with low sugar content in blackgram (Vigna mungo (L.) Hepper). Indian Journal of Genetics and Plant Breeding 64 (2004) 243-244
17. Rice J.M. The carcinogenicity of acrylamide. Mutation Research 580 1-2 (2005) 3-20
18. Rydberg P., Eriksson S., Tareke E., Karlsson P., Ehrenberg L., and Tornqvist M. Investigations of factors that influence the acrylamide content of heated foodstuffs. Journal of Agricultural and Food Chemistry 51 (2003) 7012-7018
19. Swedish National Food Administration: Information about Acrylamide in Food. 24 April 2002. .
20. Stadler R.H., Blank I., Varga N., Robert F., Hau J., Guy P.A., et al. Acrylamide from Maillard reaction products. Nature 419 (2002) 449-450
21. Taeymans D., Wood J., Ashby P., Blank I., Styder A., Stadler R.H., et al. A review of acrylamide: An industry perspective on research, analysis, formation, and control. Critical Reviews in Food Science and Nutrition 44 (2004) 323-347
22. Tareke E., Rydberg P., Karlsson P., Eriksson S., and Tornqvist M. Analysis of acrylamide a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50 (2002) 4998-5006
23. US FDA, Center for food safety and applied nutrition office of plant & dairy foods & beverages. (2002). Detection and Quantitation of Acrylamide in Foods. .
24. Venkatesh K.V.L., Shurpalekar S.R., Prabhakar J.V., and Amla B.L. Physico-chemical characteristics of papad (Saji) khar. Journal of Food Science and Technology 7 (1970) 106-109
25. Yuan Y., Chen F., Zhao G.H., Liu J., Zhang H.X., and Hu X.S. A comparative study of acrylamide formation induced by microwave and convectional heating methods. Journal of Food Science 72 4 (2007) C212-C216
26. Zyzak D.V., Sanders R.A., Stojanovich M., Tallmadge D.H., Eberhart B.L., Ewald D.K., et al. Acrylamide formation mechanism in heated foods. Journal of Agricultural and Food Chemistry 51 (2003) 4782-4787