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Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

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Title Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
 
Creator Udomkun, P.
Swennen, Rony L.
Masso, C.
Innawong, B.
Fotso Kuate, A.
Alakonya, A.
Vanlauwe, Bernard
 
Subject acrylamide
frying
chemical composition
plantains
larix eurolepis
ripening stage
 
Description The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64).
 
Date 2021-10
2021-08-03T12:06:06Z
2021-08-03T12:06:06Z
 
Type Journal Article
 
Identifier Udomkun, P., Swennen, R., Masso, C., Innawong, B., Fotso, A., Alakonya, A. & Vanlauwe, B. (2021). Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. International Journal of Food Science and Technology, 1-15.
0950-5423
https://hdl.handle.net/10568/114532
https://doi.org/10.1111/ijfs.15257
 
Language en
 
Rights CC-BY-NC-ND-4.0
Open Access
 
Format 1-15
application/pdf
 
Publisher Wiley
 
Source International Journal of Food Science and Technology