Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran
Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/1425098 |
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| author | Fatemeh Shakeri Somayeh Shakeri Sajad Ghasemi Antonio Dario Troise Alberto Fiore |
| author_facet | Fatemeh Shakeri Somayeh Shakeri Sajad Ghasemi Antonio Dario Troise Alberto Fiore |
| author_sort | Fatemeh Shakeri |
| collection | DOAJ |
| description | Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Along with the measurement of reducing sugars, moisture, and pH, acrylamide was quantified by gas chromatography mass spectrometry (GC-MS). Results indicated that acrylamide content was 1758, 1048, 888, and 560 μg/kg for TSK, TSIK, ISK, and ISIK, respectively, revealing that the kind of thermal treatment in combination with higher concentrations of reducing sugars were the major driver for acrylamide formation. In particular, acrylamide concentration in TSIK direct heating was 1.87 times higher than industrial indirect heating treatment, highlighting that domestic preparation of Kolompeh required a specific attention as a source of potential toxic molecule formation. |
| format | Article |
| id | doaj-art-ae2c1ec4e2aa4e699af4a25a698d6e67 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-ae2c1ec4e2aa4e699af4a25a698d6e672025-02-03T01:26:46ZengWileyJournal of Chemistry2090-90632090-90712019-01-01201910.1155/2019/14250981425098Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in IranFatemeh Shakeri0Somayeh Shakeri1Sajad Ghasemi2Antonio Dario Troise3Alberto Fiore4Research Center of Tropical and Infection Disease, University of Medical Science, Kerman, IranDepartment of Food Science and Engineering, Yazd Branch, Islamic Azad University, Yazd, IranDepartment of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, IranDepartment of Agricultural Sciences, University of Naples Federico II, 80055 Portici, ItalyDivision of Food & Drink School of Science, Engineering and Technology, Abertay University, Dundee DD1 1HG, UKThermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Along with the measurement of reducing sugars, moisture, and pH, acrylamide was quantified by gas chromatography mass spectrometry (GC-MS). Results indicated that acrylamide content was 1758, 1048, 888, and 560 μg/kg for TSK, TSIK, ISK, and ISIK, respectively, revealing that the kind of thermal treatment in combination with higher concentrations of reducing sugars were the major driver for acrylamide formation. In particular, acrylamide concentration in TSIK direct heating was 1.87 times higher than industrial indirect heating treatment, highlighting that domestic preparation of Kolompeh required a specific attention as a source of potential toxic molecule formation.http://dx.doi.org/10.1155/2019/1425098 |
| spellingShingle | Fatemeh Shakeri Somayeh Shakeri Sajad Ghasemi Antonio Dario Troise Alberto Fiore Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran Journal of Chemistry |
| title | Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran |
| title_full | Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran |
| title_fullStr | Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran |
| title_full_unstemmed | Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran |
| title_short | Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran |
| title_sort | effects of formulation and baking process on acrylamide formation in kolompeh a traditional cookie in iran |
| url | http://dx.doi.org/10.1155/2019/1425098 |
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