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Hindi Journal of Food and Nutritional DisordersISSN: 2324-9323
Rehab A Mostafa Author
Subjects of specialization
Affiliation
Acrylamide, Acrylamide precursors, Asparagine, Lactic acid bacteria
Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Biography
Specialization in Food and Nutrition, Food Microbiology, Processing and Preservation, Food Engineering, Food Quality and has published article entitled “Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato”
Publications
Research Article Open Access
Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato
Author(s): Rehab A Mostafa, Maha IK Ali* and Maha A Mahmoud
Recently, acrylamide has become one of the most important and most serious global problems, so it has been classified as a potential carcinogen and known to be a neurotoxic, occurs in heated starchy foods such as potato products (French fries and potato crisps). The present research addressed this issue by determining levels of the acrylamide precursors (asparagine and reducing sugars) and levels of the acrylamide in French fries made from two cultivars of potatoes (Cara and Banba) after immersion in fermented lactic acid bacteria solution (60 and 90 min) or brine solution (5 days) comparing to the control samples after frying process. The results indicated that the brine solution treatment appeared better sensorial properties with the panelists than the other treatments in both varieti... view more»
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