Czech J. Food Sci., 2009, 27(10):S425-S428 | DOI: 10.17221/956-CJFS

Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

K. Kukurová1*, Z. Ciesarová1, A. Bednáriková1, L. Marková2
Food Research Institute, 824 75 Bratislava, Slovak Republic
Faculty of Chemistry, Brno, University of Technology, 617 00 Brno, Czech Republic

The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min. Ammonium hydrogencarbonate promoted acrylamide production significantly. On the other hand, other inorganic salts lowered acrylamide content. Calcium chloride was the most effective with near to 90% acrylamide elimination ability. Sodium acid pyrophosphate, sodium as well as potassium dihydrogen phosphate were also very effective and brought about 75% acrylamide content decrease, followed by calcium lactate, sodium chloride and potassium chloride causing 40-45% of acrylamide elimination and finally sodium and potassium hydrogen carbonates that achieved 30% reduction of acrylamide.

Keywords: acrylamide; cereals; raising agents

Published: June 30, 2009  Show citation

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Kukurová K, Ciesarová Z, Bednáriková A, Marková L. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices. Czech J. Food Sci. 2009;27(Special Issue 1):S425-428. doi: 10.17221/956-CJFS.
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