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Nonenzymatic Browning and Acrylamide...

Qiu, Xiao.

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Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips./
作者:	Qiu, Xiao.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	225 p.
附註:	Source: Dissertations Abstracts International, Volume: 81-03, Section: B.
Contained By:	Dissertations Abstracts International81-03B.
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=27529098
ISBN:	9781085645508

Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips.
Qiu, Xiao.

Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 225 p.

Source: Dissertations Abstracts International, Volume: 81-03, Section: B.

Thesis (Ph.D.)--North Carolina State University, 2019.

This item must not be sold to any third party vendors.

With healthier eating trends, consumption of sweetpotatoes in the United States increased nearly 90% between 2000 and 2017, and consumer demands for fried products from orange-fleshed sweetpotatoes as carotene-rich foods have also increased. However, variation in chemical constituents among sweetpotato genotypes and changes during long-term storage could affect chip browning, acrylamide formation and oil content, which are important quality attributes of fried chips. Acrylamide in fried chips is an important issue due to its potential cancer risk. Acrylamide is commonly formed in thermally processed foods through the Maillard reaction, a complex series of reactions between free amino acids and sugars. This study aimed to evaluate the changes in reducing sugars and free amino acids in stored sweetpotato storage roots of various genotypes as related to browning and acrylamide formation in fried chips. In this study, the harvested storage roots of fifteen sweetpotato genotypes with dry matter contents of 20.2-34.7% were cured at 30 °C for 7 days, stored at 14 °C, and sampled after 0, 2, 4, 6, 8, and 10 months. For raw sweetpotato storage roots, the contents of sugars, free amino acids and total amide were analyzed by HPLC, LC-MS/MS, and o-phthalaldehyde method, respectively. A new method was developed specifically for quantification of underivatized amino acids in sweetpotatoes using a hydrophilic interaction liquid chromatography (HILIC) separation system coupled with triple-quadrupole mass spectrometry. This method is fast, simple, reliable, sensitive, and can be used in evaluating food matrices similar to sweetpotatoes. Peeled storage roots were cut into 1.5 mm thick slices and fried at 157 °C in canola oil for 3 min. The fried chips were analyzed for browning using Hunter color values (L*, a*, b*) and acrylamide content by LC-MS/MS. Results indicated that the contents of reducing sugars, total amino groups, and acrylamide were in the ranges of 1.9-167mg/g fresh weight (fw), 20-61 µmol/g fw, and 700-13,300 ng/g fried chips, respectively. Analysis of variance revealed significant interactions between genotypes and storage time for most free amino acids, glucose, fructose, sucrose, and acrylamide. Acrylamide levels in the fried chips from all genotypes had no significant correlation with chip browning (p ≥ 0.05). Unlike the white potato fried products, asparagine concentration, rather than reducing sugars, had the most significant correlation with acrylamide formation (r = 0.717, p ≤ 0.05). In the prediction model on acrylamide with the inclusion of asparagine, 11 other amino acids and 3 sugars (glucose, fructose, sucrose), the r-value increased to 0.898. The results indicated a complex relationship between the levels of chemical constituents and acrylamide formation in fried sweetpotato products. Therefore, the composition of amino acids and sugars, and the genotype-dependent effect of long-term storage on chemical changes should be considered in genotype selection for preventing unacceptable levels of acrylamide formation in sweetpotato fried products. Furthermore, near-infrared spectroscopy (NIRS) was also used to develop a rapid and low cost method for estimating acrylamide in fried sweetpotato chips. An adequate linear correlation between the predicted acrylamide levels and measured acrylamide content by LC-MS/MS was found (R2 = 0.77 and SEP = 123 ng/g), indicating that the NIRS prediction model can be used as a screening tool for analysis of acrylamide in fried products of various sweetpotato genotypes from breeding and processing research programs as well as quality control in the food industry.

ISBN: 9781085645508Subjects--Topical Terms:

3173303
Food science.

Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips.
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