Acrylamide reduction in cereal and potato products through the systematic use of asparaginases and antioxidants
| Abbreviation: | Acrylamidreduktion durch Asparaginasen |
| Project Group: | Shpresa Musa |
| Funding: | BMWK, AiF 21798 N |
| Duration: | 2021 - 2024 |
| Grant recipient: | Karlsruher Institute for Technology (KIT) |
Acrylamide is produced in various baked, fried, roasted, grilled, or deep-fried foods that are rich in carbohydrates. These include, in particular, products made from potatoes and grains, which contain high amounts of free asparagine and are produced at low moisture content and high temperatures (> 120 °C). The EU has currently set guideline values for various products. However, some products exceed these recommended values, so minimizing the acrylamide content is desirable.
The main focus was on investigating various asparaginases in cookies, crispbread, and flakes at different incubation times and temperatures. In addition to asparaginases, plant extracts as well as calcium chloride (CaCl2), calcium carbonate (CaCO3), ellagic acid, and gallic acid were investigated alone or in combination with asparaginases. The baked products were examined for changes in color and texture with each treatment. Finally, the methods that resulted in the highest acrylamide reduction were selected for sensory evaluation. A scale-up of the experiments was carried out using bran flakes with the addition of asparaginase.
Of all the methods tested, asparaginases were the most effective at reducing acrylamide levels. They caused only minimal changes in the color and texture of the products. Sensory evaluation revealed no significant changes in color, taste, aroma, or overall acceptance, with the exception of a slight change in crispness. Further investigations of various additives (ellagic acid, gallic acid, CaCl₂, and CaCO₃) to cookies and crispbread showed significant reductions in acrylamide. The use of salts or acids alone resulted in only a slight reduction in acrylamide. However, combining these additives with asparaginase led to a significant reduction in acrylamide content. This suggests that these additives, in combination with enzymes, represent a cost-effective strategy for reducing acrylamide in baked goods.
