TY - JOUR
T1 - Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods
AU - Salazar, Ricardo
AU - Arámbula-Villa, Gerónimo
AU - Vázquez-Landaverde, Pedro A.
AU - Hidalgo, Francisco J.
AU - Zamora, Rosario
N1 - Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.
PY - 2012/12/15
Y1 - 2012/12/15
N2 - The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine model system and real foods (cookies, fried tortilla chips, and baked tortilla chips) was studied to analyse the acrylamide mitigating potential of this underexploited plant with attractive nutraceutical properties. Addition of amaranth flour, with a relatively low protein content (16.45%), did not mitigate acrylamide in either the model system or the studied foods. On the contrary, addition of amaranth protein isolate decreased acrylamide content by 35-40% in the model system, 89% in cookies, 51% in fried tortilla chips, and 62% in baked tortilla chips. This acrylamide reduction was obtained without change in the colour or the texture of the cookies. On the contrary, colour remained unchanged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16-36%) of the produced tortillas. Although a much more detailed sensory evaluation of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results suggest that the use of amaranth protein may be an interesting way to both mitigate acrylamide formation and improve nutritional properties of foods.
AB - The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine model system and real foods (cookies, fried tortilla chips, and baked tortilla chips) was studied to analyse the acrylamide mitigating potential of this underexploited plant with attractive nutraceutical properties. Addition of amaranth flour, with a relatively low protein content (16.45%), did not mitigate acrylamide in either the model system or the studied foods. On the contrary, addition of amaranth protein isolate decreased acrylamide content by 35-40% in the model system, 89% in cookies, 51% in fried tortilla chips, and 62% in baked tortilla chips. This acrylamide reduction was obtained without change in the colour or the texture of the cookies. On the contrary, colour remained unchanged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16-36%) of the produced tortillas. Although a much more detailed sensory evaluation of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results suggest that the use of amaranth protein may be an interesting way to both mitigate acrylamide formation and improve nutritional properties of foods.
KW - Acrylamide mitigation
KW - Amaranth protein
KW - Baking
KW - Cookie
KW - Frying
KW - Tortilla chip
UR - http://www.scopus.com/inward/record.url?scp=84865309967&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2012.06.089
DO - 10.1016/j.foodchem.2012.06.089
M3 - Artículo
C2 - 22980804
AN - SCOPUS:84865309967
SN - 0308-8146
VL - 135
SP - 2293
EP - 2298
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -