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Influence of roasting conditions on the acrylamide content and the color of roasted almonds.
J Food Sci. 2007 Jan; 72(1):C033-8.JF

Abstract

The influence of roasting conditions on the acrylamide content and on the color of roasted almonds of 3 cultivars was investigated. The temperature inside the almond kernel, the water content, the color, and the acrylamide content were determined at different roasting temperatures and times. The formation of acrylamide started only when the kernel temperature had exceeded approximately 130 degrees C. The activation energy for the acrylamide formation during the roasting of almonds was 123 kJ x mol(-1). The color as measured by the degree of brightness correlated well with the acrylamide content as acrylamide content increased with increasing darkness. Therefore, control of roasting temperature presents the critical factor for limiting the acrylamide concentration in the final product. At constant roasting conditions, almonds with higher initial moisture content contained less acrylamide after roasting, which is probably due to the influence of moisture on the development product temperature during roasting.

Authors+Show Affiliations

Inst. of Food Science and Nutrition, Swiss Federal Inst. of Technology, ETH Zurich, CH-8092 Zurich, Switzerland.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17995869

Citation

Lukac, Helen, et al. "Influence of Roasting Conditions On the Acrylamide Content and the Color of Roasted Almonds." Journal of Food Science, vol. 72, no. 1, 2007, pp. C033-8.
Lukac H, Amrein TM, Perren R, et al. Influence of roasting conditions on the acrylamide content and the color of roasted almonds. J Food Sci. 2007;72(1):C033-8.
Lukac, H., Amrein, T. M., Perren, R., Conde-Petit, B., Amadò, R., & Escher, F. (2007). Influence of roasting conditions on the acrylamide content and the color of roasted almonds. Journal of Food Science, 72(1), C033-8.
Lukac H, et al. Influence of Roasting Conditions On the Acrylamide Content and the Color of Roasted Almonds. J Food Sci. 2007;72(1):C033-8. PubMed PMID: 17995869.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of roasting conditions on the acrylamide content and the color of roasted almonds. AU - Lukac,Helen, AU - Amrein,Thomas M, AU - Perren,Rainer, AU - Conde-Petit,Béatrice, AU - Amadò,Renato, AU - Escher,Felix, PY - 2007/11/13/pubmed PY - 2007/12/15/medline PY - 2007/11/13/entrez SP - C033 EP - 8 JF - Journal of food science JO - J Food Sci VL - 72 IS - 1 N2 - The influence of roasting conditions on the acrylamide content and on the color of roasted almonds of 3 cultivars was investigated. The temperature inside the almond kernel, the water content, the color, and the acrylamide content were determined at different roasting temperatures and times. The formation of acrylamide started only when the kernel temperature had exceeded approximately 130 degrees C. The activation energy for the acrylamide formation during the roasting of almonds was 123 kJ x mol(-1). The color as measured by the degree of brightness correlated well with the acrylamide content as acrylamide content increased with increasing darkness. Therefore, control of roasting temperature presents the critical factor for limiting the acrylamide concentration in the final product. At constant roasting conditions, almonds with higher initial moisture content contained less acrylamide after roasting, which is probably due to the influence of moisture on the development product temperature during roasting. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995869/Influence_of_roasting_conditions_on_the_acrylamide_content_and_the_color_of_roasted_almonds_ L2 - https://doi.org/10.1111/j.1750-3841.2006.00206.x DB - PRIME DP - Unbound Medicine ER -