ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY
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February, 2015, vol. 4, special issue 3 (Food Sciences)
Gabriela Zięć, Halina Gambuś, Wiktor Berski, Dorota Litwinek, Anna Wyworcka-Gurgul, Barbara Mickowska
Food Sciences of Food Sciences
The aim of this study was to reduce the formation of acrylamide during roasting of chicory roots by soaking the fresh roots in a solution
of calcium chloride, by the use of different temperature and time of roasting of dried roots, as well as by the addition of the enzyme
(asparaginase) during roasting of dried roots.
It was shown, that with increasing roasting temperature of chicory roots from 100 - 175 ° C the acrylamide content also increased, while
at a temperature of 210 ° C the growth was inhibited. Increasing roasting time from 10 - 25 minutes resulted in an increased acrylamide
content. Soaking the roots in the CaCl2 solution for 20 minutes reduced the formation of acrylamide during the roasting approximately
by 40%, similarly as the application of asparaginase to the dried roots during the roasting process.
Chicory root, roasting, acrylamide
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