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Importance of the Formation of HMF and Acrylamide in Biscuits
Abstract
5-hydroxymethylfurfural (HMF) and acrylamide are Maillard reaction products formed as a result of heat treatments such as cooking, heating and pasteurization of foods. These undesirable compounds formed during the advanced steps of the Maillard reaction are used to determine the degree of heat treatment and the effect of storage on the product. Though HMF has a contribution to specific flavor and color characteristics of the food, especially with acrylamide it has been found to have cytotoxic, genotoxic and carcinogenic effects in recent years. In researches it was determined that biscuits and cookies contained different levels of HMF (0.5-182.5 mg/kg) and acrylamide (37-4200 mg/kg) depending on the different baking temperatures and dough ingredients.
Keywords
Details
Primary Language
English
Subjects
Agricultural Engineering (Other)
Journal Section
Review
Publication Date
June 25, 2016
Submission Date
March 1, 2014
Acceptance Date
-
Published in Issue
Year 2016 Volume: 3 Number: 1
APA
Uzunlu, S., & Herken, E. N. (2016). Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk Journal of Agriculture and Food Sciences, 3(1), 138-142. https://izlik.org/JA69LJ62KD
AMA
1.Uzunlu S, Herken EN. Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk J Agr Food Sci. 2016;3(1):138-142. https://izlik.org/JA69LJ62KD
Chicago
Uzunlu, Sinan, and Emine Nur Herken. 2016. “Importance of the Formation of HMF and Acrylamide in Biscuits”. Selcuk Journal of Agriculture and Food Sciences 3 (1): 138-42. https://izlik.org/JA69LJ62KD.
EndNote
Uzunlu S, Herken EN (June 1, 2016) Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk Journal of Agriculture and Food Sciences 3 1 138–142.
IEEE
[1]S. Uzunlu and E. N. Herken, “Importance of the Formation of HMF and Acrylamide in Biscuits”, Selcuk J Agr Food Sci, vol. 3, no. 1, pp. 138–142, June 2016, [Online]. Available: https://izlik.org/JA69LJ62KD
ISNAD
Uzunlu, Sinan - Herken, Emine Nur. “Importance of the Formation of HMF and Acrylamide in Biscuits”. Selcuk Journal of Agriculture and Food Sciences 3/1 (June 1, 2016): 138-142. https://izlik.org/JA69LJ62KD.
JAMA
1.Uzunlu S, Herken EN. Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk J Agr Food Sci. 2016;3:138–142.
MLA
Uzunlu, Sinan, and Emine Nur Herken. “Importance of the Formation of HMF and Acrylamide in Biscuits”. Selcuk Journal of Agriculture and Food Sciences, vol. 3, no. 1, June 2016, pp. 138-42, https://izlik.org/JA69LJ62KD.
Vancouver
1.Sinan Uzunlu, Emine Nur Herken. Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk J Agr Food Sci [Internet]. 2016 Jun. 1;3(1):138-42. Available from: https://izlik.org/JA69LJ62KD