Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products
| dc.contributor.author | Quayson, E.T. | |
| dc.contributor.author | Ayernor, G.S. | |
| dc.date.accessioned | 2019-04-04T12:07:20Z | |
| dc.date.available | 2019-04-04T12:07:20Z | |
| dc.date.issued | 2007-12 | |
| dc.description.abstract | Acrylamide has been discovered in foods, especially high carbohydrate foods that are dry-cooked (baked, fried or roasted) at high temperatures which also create the conditions for non-enzymatic browning. Baking, frying and roasting are common food preparation methods in Ghana. Fifteen different high carbohydrate foods in Ghana, that undergo dry-cooking, have been investigated for non-enzymatic browning and acrylamide production. The products that showed notable non-enzymatic browning and acrylamide levels include fried sweet potato, plantain chips from the fresh produce, with their respective non-enzymatic browning and acrylamide values as 0.095 ± 0.006 optical density (OD), 1043 ± 47.6 parts per billion (ppb); 0.034 ± 0.03 OD, 568 ± 22.9 ppb. Roots and tuber products had relatively high non-enzymatic browning and acrylamide levels while plantain products showed low levels of non-enzymatic browning and acrylamide. © 2007 Elsevier Ltd. All rights reserved. | en_US |
| dc.identifier.other | https://doi.org/10.1016/j.foodchem.2007.05.066 | |
| dc.identifier.other | Volume 105, Issue 4,Pages 1525-1529 | |
| dc.identifier.uri | http://ugspace.ug.edu.gh/handle/123456789/29051 | |
| dc.language.iso | en | en_US |
| dc.publisher | Food Chemistry | en_US |
| dc.subject | Acrylamide | en_US |
| dc.subject | Dry-cooking | en_US |
| dc.subject | Non-enzymatic browning | en_US |
| dc.title | Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products | en_US |
| dc.type | Article | en_US |
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