Levels of Acrylamide in Commercial Potato Crisps Sold in Nairobi County, Kenya
作者： George O. Abong , Jasper K. Imungi , Michael W. Okoth , Jackline A. Ogolla , Jackson N. Kabira
DOI: 10.12691/JFNR-3-8-4
关键词:
摘要: Acrylamide is mainly formed in fried and baked carbohydrate rich foodstuffs such as potato chips crisps through maillard reaction at elevated temperatures. This study was designed to determine the levels of acrylamide commercial those sold Nairobi, Kenya. Different brands were purchased from retail outlets while unbranded (street) samples kiosks five districts Nairobi County. The a total 35 branded 15 samples. parameters analyzed moisture, colour content. moisture content ranged 0.39% 7.97%. There significant (P≤0.05) difference among crisp L* a* b* parameters. Most light colored with lightness (L*) greater than 50 apart only two tended towards green shown by negative values redness parameter (a*) indicating that there less or no excess browning products during frying. All yellow indicated positive yellowness (b*). significantly differed between traded ranging non-detectable 8666 μg kg−1 it 5666 Kiosk 7 9499 6. (P<0.05) crisps. flavoured non-detectable.
sciepub.com参考文章(18)
George O. Abong, Michael W. Okoth, Edward G. Karuri, Francis M. Mathooko, Jackson N. Kabira, Levels of reducing sugars in eight Kenyan potato cultivars as influenced by stage of maturity and storage conditions Journal of Animal and Plant Sciences. ,vol. 2, pp. 76- 84 ,(2009)
Jeroen J. Knol, Gunilla Å.I. Viklund, Jozef P.H. Linssen, Ingegerd M. Sjöholm, Kerstin I. Skog, Martinus A.J.S. van Boekel, Kinetic modelling: a tool to predict the formation of acrylamide in potato crisps. Food Chemistry. ,vol. 113, pp. 103- 109 ,(2009) , 10.1016/J.FOODCHEM.2008.07.032
Nathalie Santis, Fernando Mendoza, Pedro Moyano, Franco Pedreschi, Petr Dejmek, Soaking in a NaCl solution produce paler potato chips Lwt - Food Science and Technology. ,vol. 40, pp. 307- 312 ,(2007) , 10.1016/J.LWT.2005.09.020
E.J.M Konings, A.J Baars, J.D van Klaveren, M.C Spanjer, P.M Rensen, M Hiemstra, J.A van Kooij, P.W.J Peters, Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks Food and Chemical Toxicology. ,vol. 41, pp. 1569- 1579 ,(2003) , 10.1016/S0278-6915(03)00187-X
Dirk Taubert, Steffi Harlfinger, Liliane Henkes, Reinhard Berkels, Edgar Schömig, Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes Journal of Agricultural and Food Chemistry. ,vol. 52, pp. 2735- 2739 ,(2004) , 10.1021/JF035417D
Kerstin Olsson, Rita Svensson, Carl-Axel Roslund, Tuber components affecting acrylamide formation and colour in fried potato: variation by variety, year, storage temperature and storage time Journal of the Science of Food and Agriculture. ,vol. 84, pp. 447- 458 ,(2004) , 10.1002/JSFA.1681
George O. Abong, Michael W. Okoth, Jasper K. Imungi, Jackson N. Kabira, Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps rnude frorn Four Kenyan Potato Cultivars American Journal of Food Technology. ,vol. 6, pp. 753- 762 ,(2011) , 10.3923/AJFT.2011.753.762
Richard H. Stadler, Gabriele Scholz, Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutrition Reviews. ,vol. 62, pp. 449- 467 ,(2004) , 10.1111/J.1753-4887.2004.TB00018.X
Gunilla ÅI Viklund, Kerstin M Olsson, Ingegerd M Sjöholm, Kerstin I Skog, Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps Journal of the Science of Food and Agriculture. ,vol. 88, pp. 305- 312 ,(2008) , 10.1002/JSFA.3090
Karuna D Kulkarni, N Govinden, Dilip N Kulkarni, Crisp quality of two potato varieties: Effects of dehydration and rehydration Journal of the Science of Food and Agriculture. ,vol. 64, pp. 205- 210 ,(1994) , 10.1002/JSFA.2740640209