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The effect of frying on browning, acrylamide and 5-hydroxymethylfurfural formation on Malaysian curry puff skin treated with L-asparaginase

Food Science and Biotechnology 2021년 30권 1호 p.149 ~ 158
Hashim Muhammad Nazirulzahin Mohd, Abd-Talib Norfahana, Yaji Emmy Liza Anak, Len Yong Tau Kelly, Razali Nadia, Pa’ee Khairul Faizal,
소속 상세정보
 ( Hashim Muhammad Nazirulzahin Mohd ) - Universiti Kuala Lumpur Food Engineering Technology Section
 ( Abd-Talib Norfahana ) - Universiti Kuala Lumpur Food Engineering Technology Section
 ( Yaji Emmy Liza Anak ) - Universiti Kuala Lumpur Food Engineering Technology Section
 ( Len Yong Tau Kelly ) - Universiti Kuala Lumpur Process Engineering Technology Section
 ( Razali Nadia ) - Universiti Kuala Lumpur Environmental Engineering Technology Section
 ( Pa’ee Khairul Faizal ) - Universiti Kuala Lumpur Food Engineering Technology Section

Abstract


Acrylamide and 5-hydroxymethylfurfural (HMF) is the product of the Maillard reaction and its accumulation may lead to adverse health effects. Hence, this paper aims to study the effect of L-asparaginase treatment (E100 U/kg and E500 U/kg), frying temperatures (180 °C, 190 °C, 200 °C) and times (2 min, 3 min, 5 min, 7 min) on acrylamide and HMF content after the frying process of curry puff skin. Colour development, moisture content, water activity analysis and sensory evaluation were also carried out. Frying condition at 190 °C for 5 min produced desirable attributes through sensory evaluation. Furthermore, the enzyme reduced the acrylamide and HMF level to 2500 μg/kg and 230 μg/kg respectively. Frying temperature plays a crucial role in acrylamide decomposition leading to the reduction of acrylamide content. Therefore, the use of this enzyme is plausible for the reduction of acrylamide and HMF in puff skin without altering the original quality.

키워드

Acrylamide; 5-Hydroxymethyfurfural; Asparaginase; Enzyme; Maillard reaction

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