Journal of Food Processing and Preservation最新文献

{"title":"Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1 Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying","authors":"Sebahattin Serhat Turgut,&nbsp;Erdogan Kucukoner,&nbsp;Erkan Karacabey,&nbsp;Aberham Hailu Feyissa","doi":"10.1155/2024/5887654","DOIUrl":"10.1155/2024/5887654","url":null,"abstract":"<p>Ohmic-assisted drying (OAD) is a novel drying system that combines ohmic heating and convection drying simultaneously. The present study is aimed at evaluating the mechanism of OAD system behaviours against the combined impact of operational and model uncertainties. Moreover, the dynamic (time-dependent), as well as static (end-of-drying) spatial homogeneity of the model predictions, was quantitatively described for the first time in the literature using Buzas and Gibson’s evenness value (an <i>α</i>-diversity index). The Monte Carlo simulation approach was used to propagate the uncertainty of randomly selected input variables using the Halton sequence sampling method. Mechanistic models include input uncertainties that lead to deviations in model estimations. Both time-dependent and independent global sensitivity of moisture, sample temperature, sample’s internal pressure, their spatial homogeneity, and drying time were assessed using Lasso regression (a variable selection method that penalises the coefficients using <i>l</i>₁ norm). The stochastic results of the mechanistic investigation showed that the effects of the input variables are almost identical both as static and time-dependent variables. Lasso regression results indicated that operational and model uncertainties cause varying changes in the magnitude and direction of the stochastic model predictions throughout the process. By contrast, the homogeneity properties of the dry product are not caused by these variations and heterogeneous distribution of the electric field. Additionally, electrical conductivity, oven temperature, applied voltage, and initial moisture were found to be the variables which have the most significant effect on all the variables which were examined in terms of operational and model uncertainties. <i>Practical Applications.</i> The present study investigates the stochastic behaviour of the OAD system through the mechanistic model and using a probabilistic modelling approach. To the best of our knowledge, in addition to being the first study to probabilistically evaluate the OAD system, we are introducing Buzas and Gibson’s evenness value for the first time in the food science/technology literature. This measure serves as a numerical indicator of the spatial distribution homogeneity of the physical properties of the sample. The study’s findings and proposed methodologies will have further applications not only for researchers but also for manufacturers, particularly for those involved in the design and analysis of new drying and food systems in general. Moreover, the presented methods and novel homogeneity measures are generic tools; they can be easily adapted to other process improvement practices involving input/output uncertainty/variability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139615143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Hygiene, Safety Measures, and Associated Factors among Street Food Vendors in Addis Ababa, Ethiopia: Implications for Intervention Activity Design and Implementation","authors":"Haftamu Weldesenbet Hadgu,&nbsp;Yawukal Chane Kasahun,&nbsp;Habtamu Negash,&nbsp;Dube Jara","doi":"10.1155/2024/7567579","DOIUrl":"10.1155/2024/7567579","url":null,"abstract":"<p><i>Background</i>. Foodborne outbreaks and epidemic diseases are common in resource-limited countries. Many people in developing countries are increasing their habit of eating fast foods prepared on the street due to their low cost and accessibility, while most of them get sick due to poor food hygiene practices and safety measures among the street food vendors. Therefore, this research is aimed at assessing food hygiene knowledge, practices, and associated factors among street food vendors. <i>Methods</i>. A community-based cross-sectional study design was conducted among 494 street food vendors in Addis Ababa, Ethiopia. The data were collected using a face-to-face interview with a pretested questionnaire. All precautions for prevention of COVID-19 were followed since the study was conducted during the COVID-19 era. The data were entered into a computer and cleaned using EpiData 3.4 before being exported to SPSS version 23 for analysis. A multivariable logistic regression with a 95% confidence interval was used to identify the factors that were significantly associated with poor hygiene practice. <i>Results</i>. In this study, 78% of street food vendors had poor hygienic practices. Monthly income less than 2000 birr (AOR = 1.95, 95% CI (1.36, 11.26), <i>p</i> = 0.014), age groups less than 25 years of age (AOR = 3.17, 95% CI (1.12, 8.97), <i>p</i> = 0.03), food vendors who prepare food while not healthy (AOR = 2.07, 95% CI (1.25, 5.93), <i>p</i> = 0.025), and lack of toilet facilities (AOR = 2.84, 95% CI (1.58, 9.68), <i>p</i> ≤ 0.001) were significantly associated with the poor hygiene practices of street food vendors at a significance level of <i>p</i> ≤ 0.05. <i>Conclusions</i>. The general food hygiene practices and safety measures were poor. Age groups younger than 25 years of age, monthly income less than 2000 birr, preparing food while sick, and lack of access to toilet facilities were significantly associated with poor food hygiene and safety practices. To promote food safety and community health, street food vendors should receive health education and training about proper food hygiene practices through health extension workers and mass media. Basic infrastructure and services like clean water supply and waste disposal facilities should be provided for street vendors to improve food hygiene and safety practices.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139531306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes","authors":"Mukul Sain,&nbsp;P. S. Minz,&nbsp;Hima John,&nbsp;Ajay Singh","doi":"10.1155/2024/2025937","DOIUrl":"10.1155/2024/2025937","url":null,"abstract":"<p>Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH’s capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139625767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Process Parameters for the Production of Soy Protein by Ultrafiltration Using ANN","authors":"Hima John,&nbsp;Saroj Kumar Giri,&nbsp;A. Subeesh,&nbsp;Punit Chandra,&nbsp;R. Pandiselvam","doi":"10.1155/2024/5535413","DOIUrl":"10.1155/2024/5535413","url":null,"abstract":"<p>The growing popularity of soy proteins among vegans and vegetarians, owing to their high protein content and widespread availability, has led to scientific studies on its various extraction methods mainly on ultrafiltration. This research employed artificial neural network (ANN) and Box-Behnken design (BBD) methodologies to predict the process parameters of ultrafiltration for the preparation of soy protein. Using BBD, the optimum process parameters of ultrafiltration were identified via the desirability function approach. The optimized permeate flux was 11.13 litres per hour (LPH) and 85.52% protein content in retentate. The identified ideal process parameters for ultrafiltration to achieve maximal protein retention encompassed a 10 kDa membrane module, a transmembrane pressure of 117 kPa (17 PSI), a volume concentration ratio of 3.5, diafiltration set at 1, and a flow rate of 65% of the pump capacity, exhibiting an absolute percent error value of 2.81. Employing these refined process parameters, the predicted value for protein retentate stood at 80.49%. The predictive accuracy of the model achieved an impressive 99.61% for protein retention. The ANN model effectively predicted the optimal ultrafiltration conditions, resulting in maximal protein retention and a protein content accuracy of 96.41% and 99.61%, respectively.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139440134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran","authors":"M. Mokbul, Y. Cheow, L. Siow","doi":"10.1155/2023/9994657","DOIUrl":"https://doi.org/10.1155/2023/9994657","url":null,"abstract":"The unique physicochemical properties of cocoa butter (CB) provide the desired physical properties in chocolate. Due to its high demand, increasing price, and limited supply, people are looking for cocoa butter alternatives (CBAs). In this study, CBA was prepared using enzymatic acidolysis on mango kernel fat stearin with rice bran oil blend. Reaction parameters (time (4-8 h), temperature (50-70°C), and enzyme load (6-10%, w/w)) were optimized using response surface methodology to produce similar triacylglycerol (TAG) composition as CB, and the properties of different proportions of CBAs with CB were assessed. Triacylglycerol content, melting behavior, solid fat content, crystal morphology, and polymorphism were investigated by high-performance liquid chromatography, differential scanning calorimetry, pulse nuclear magnetic resonance, polarized light microscopy, and X-ray diffraction, respectively. The optimum reaction condition to produce comparable percentages of monounsaturated TAGs in the final product was 8 h time, 8% enzyme load, and 50°C. After blending of CBA with CB in different proportions, no significant differences in terms of polymorphism, melting profile, and solid fat content were observed up to 20% CBA replacement. However, the TAG profile was similar up to 10% replacement of CB with CBA. In summary, the enzymatically produced CBA can potentially be used as a cocoa butter replacer up to 20% in the confectionery industry.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139161029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional Evaluation of Loquat (Eriobotrya japonica Lindl.) Flower Water Extracts and Its Potential Use in Tea","authors":"Si-Yu Chen, Ping-Hsiu Huang, M. Shih, Chih-Chung Wu, Chang-Wei Hsieh, Min-Hung Chen, S. Hsieh, Chih‐Yao Hou","doi":"10.1155/2023/1188178","DOIUrl":"https://doi.org/10.1155/2023/1188178","url":null,"abstract":"In traditional Chinese medicine, loquat leaves have been commonly used to relieve cough and expectoration. Recently, it has been proved that loquat fruit, kernels, leaves, and flowers can be used as herbal medicines to prevent cardiovascular diseases, cancer, inflammation, and other chronic diseases. This study extracted the loquat flowers (LF) at different temperatures and times to prepare the LF water extract (LFWE). In addition, the antioxidant activity and anti-inflammatory performance of LF extract were evaluated. Moreover, the potential of developing sugar-free LF tea was evaluated. The results showed that the LFWE with a temperature above 80°C and heating for 60 min had a higher content of bioactive compounds, which was significantly different compared with other extraction conditions (p<0.05); antioxidant ability trial results showed the performance of the same trend (p<0.05). However, LFWE was not toxic to cell viability, and the amount of PGE2 production was significantly lower than that of the induced group (p<0.05), thus considerably inhibiting the production of PGE2, a marker of inflammation and effectively reducing inflammatory responses. The LF tea prepared at 90°C for different times (15, 30, 45, and 60 min) showed a significant decrease in L∗ value as the extraction time increased significantly to darkness. In addition, the sensory evaluation results revealed that the overall acceptability scores of LF tea extracted for 45 min were the highest, and there was a significant difference (p<0.05). Hence, LF is one of the good products for functional beverages and foods.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138953159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Power Ultrasound Coupled with Modified Atmosphere Packaging: Synergistic Effects on the Shelf-Life of White Button Mushroom (Agaricus bisporus)","authors":"Kiana Vazirianjafari, Mahmoud Omid, Mahmoud Soltani Firouz","doi":"10.1155/2023/5844322","DOIUrl":"https://doi.org/10.1155/2023/5844322","url":null,"abstract":"This study investigated the application of ultrasound (US) and modified atmosphere packaging (MAP), alone and in combination, on the mechanical and physicochemical properties and appearance of button mushrooms to increase their shelf-life. The mushrooms were treated with US (40 kHz, 100 W) for 5, 10, and 15 min; packaged in modified atmosphere of 10% O2, 5% CO2, and 85% N2; and stored at ambient temperature of 4°C and 30±5% relative humidity for 12 days. The synergistic effect of 10 min US in combination with MAP had the best protective role on the quality characteristics of mushrooms such as total soluble solids, pH, lightness, total color changes, browning index, and weight loss. Also, the treatment recorded fairly appropriate effect on preserving the firmness of mushrooms. The result proved that US is effective to enhance storage quality and is a promising tool to improve storage quality and the preservative effect of MAP for mushrooms.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138958558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity","authors":"Wanhao Sun","doi":"10.1155/2023/4312278","DOIUrl":"https://doi.org/10.1155/2023/4312278","url":null,"abstract":"Elderberry and vine tea, renowned for their wealth of bioactive constituents and potent antioxidant prowess, hold remarkable promise within a wide array of culinary contexts. This study presents a pioneering advancement in the realm of compound effervescent tablet formulation. Employing the response surface design optimization, this work develops a formulation comprising a total disintegrant (acid-to-base ratio 1.3 : 1) at 50%, elderberry extracts at 31.7%, ultra-micro vine tea powder at 8.3%, stevioside at 3.4%, PEG-6000 at 2.7%, mannitol at 2.9%, and PVP at 1%. Under these carefully optimized conditions, the resultant tablet exhibits remarkable attributes including an average disintegration time of \u0000 \u0000 184.50\u0000 ±\u0000 4.65\u0000  \u0000 s\u0000 \u0000 , foaming quantity of \u0000 \u0000 30.64\u0000 ±\u0000 2.10\u0000  \u0000 mg\u0000 /\u0000 g\u0000 \u0000 , and tablet hardness measuring \u0000 \u0000 54.59\u0000 ±\u0000 3.41\u0000  \u0000 N\u0000 \u0000 , with a weight uniformity well within the ±5%. Regarding the antioxidant efficacy, the total flavonoid content attains \u0000 \u0000 76.79\u0000 ±\u0000 3.76\u0000  \u0000 mg\u0000  \u0000 \u0000 RE/g, and phenolic content reaches \u0000 \u0000 94.84\u0000 ±\u0000 4.95\u0000  \u0000 mg\u0000  \u0000 GAE\u0000 /\u0000 g\u0000 \u0000 . Moreover, the \u0000 \u0000 E\u0000 \u0000 \u0000 C\u0000 \u0000 \u0000 50\u0000 \u0000 \u0000 \u0000 values for scavenging 1,1-diphenyl-2-picrohydrazine (DPPH), hydroxyl (OH), and 2, 2\u0000 \u0000 ′\u0000 \u0000 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radicals are determined at 0.4667 mg/mL, 0.9772 mg/mL, and 0.5014 mg/mL, respectively. This investigation underscores the performance of the effervescent tablet in satisfying stringent physicochemical standards, while also showcasing outstanding antioxidant potency, paving the way for the advancement of antioxidant-functional foods and sustainable exploitation of natural resources.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138593663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)","authors":"Waseem Khalid, A. Ikram, M. Nadeem, M. Arshad, Sarah de Oliveira Rodrigues, J. P. Pagnossa, A. Al-Farga, M. V. M. Chamba, G. Batiha, Hyrije Koraqi","doi":"10.1155/2023/2827547","DOIUrl":"https://doi.org/10.1155/2023/2827547","url":null,"abstract":"The present study investigates the impact of traditional and novel cooking techniques on the nutritional and bioactive profile of Brassica oleracea, commonly known as kale. As a member of the Brassica family, kale is well known for its high nutritional value and possible health benefits. However, it is crucial to remember that the cooking techniques can significantly impact the nutritional profile of kale. Various cooking methods were applied to kale samples through controlled experiments. Traditional techniques like boiling and steaming were compared with innovative approaches such as microwave cooking and vacuum cooking. Soluble solids, which include sugars and other compounds, were used as indicators of nutritional change. Additionally, the levels of vital bioactive components, such as vitamins, antioxidants, and phytochemicals, were analyzed to assess the overall impact of cooking methods. Preliminary findings suggest that the choice of cooking method plays a pivotal role in determining the extent of nutritional and bioactive alterations in kale. Traditional methods, such as boiling, exhibited substantial losses of soluble solids and certain heat-sensitive nutrients. In contrast, novel methods like vacuum cooking displayed better preservation of soluble solids and bioactive compounds. The study sheds light on the complex relationship between cooking techniques and the nutritional integrity of kale. By exploring various methods, this review paper contributes to understanding how culinary practices can be optimized to enhance the retention of vital nutrients and beneficial bioactive components in kale. These findings hold practical implications for individuals seeking to maximize the health benefits of kale consumption while enjoying its culinary versatility.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138596898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves","authors":"Bernard Rwubatse, Michael Wandayi Okoth, A. Andago, S. Ngala, C. Bitwayiki, Vedaste Ndungutse, J. Ndahetuye","doi":"10.1155/2023/9952725","DOIUrl":"https://doi.org/10.1155/2023/9952725","url":null,"abstract":"Whole wheat bread is increasingly consumed worldwide. The objective of this study was to evaluate the effect of the addition of spent coffee grounds (SCG), juice of lemon fruits (L) and juice of rosemary leaves (R), and fermentation duration on the acrylamide reduction in whole wheat breads. The dough, comprising whole wheat flour (W), SCG, L, R, and salt, was fermented for 60 min and for 120 min, separately, and baked at 180°C for 20 min. Data were subjected to one-way analysis of variance (ANOVA) using SAS System for Windows. Tukey’s test was used to differentiate between treatment means. The least significant difference was accepted at \u0000 \u0000 p\u0000 ≤\u0000 0.05\u0000 \u0000 . Control (with no SCG, L, or R added) whole bread from the Gihundo variety had the highest content of acrylamide (47.23 μg kg-1). Dough incorporated with ingredients (Gihundo W: SCG+LR) gave bread (Gihundo W:SCG+LR) with the lowest acrylamide content (10.5 μg kg-1). The acrylamide content was significantly higher in all breads from dough fermented for 60 min than that of the breads from dough fermented for 120 min. The results of the current study support the use of SCG+LR and an extended fermentation duration as techniques to reduce the amount of acrylamide in whole wheat breads.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138600352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}