Bernard Rwubatse, Michael Wandayi Okoth, A. Andago, S. Ngala, C. Bitwayiki, Vedaste Ndungutse, J. Ndahetuye
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引用次数: 0
摘要
全世界越来越多地消费全麦面包。本研究的目的是评价添加废咖啡渣(SCG)、柠檬果汁(L)和迷迭香叶汁(R)以及发酵时间对全麦面包中丙烯酰胺还原的影响。面团由全麦面粉(W)、SCG、L、R和盐组成,分别发酵60分钟和120分钟,并在180°C下烘烤20分钟。数据采用SAS System for Windows进行单因素方差分析(ANOVA)。Tukey检验用于区分不同的治疗方法。p≤0.05为最不显著差异。对照(不添加SCG、L或R)的Gihundo品种全面包丙烯酰胺含量最高(47.23 μg kg-1)。与配料(Gihundo W:SCG+LR)混合后的面包丙烯酰胺含量最低(10.5 μg kg-1)。发酵60 min的面包中丙烯酰胺含量均显著高于发酵120 min的面包。目前的研究结果支持使用SCG+LR和延长发酵时间作为技术来减少全麦面包中丙烯酰胺的含量。
Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves
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
p
≤
0.05
. 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.
期刊介绍:
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.