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Issue 3, 2016
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An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

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Abstract

The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170–200 °C and for frying times of 1–5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying.

Graphical abstract: An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

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Publication details

The article was received on 09 Jan 2016, accepted on 22 Feb 2016 and first published on 24 Feb 2016


Article type: Paper
DOI: 10.1039/C6FO00031B
Citation: Food Funct., 2016,7, 1645-1654
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    An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

    M. Mesías, F. Holgado, G. Márquez-Ruiz and F. J. Morales, Food Funct., 2016, 7, 1645
    DOI: 10.1039/C6FO00031B

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