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Acrylamide elution from roasted barley grains into mugicha and its formation during roasting.

Abstract

This paper investigated acrylamide elution from roasted barley grain into mugicha and its formation during roasting of the grain. Mugicha is an infusion of roasted barley grains. Highly water-soluble acrylamide was easily extracted to mugicha from milled roasted barley grains in teabags. On the other hand, the acrylamide concentration in mugicha prepared from loose grain increased with longer simmering and steeping times. During roasting in a drum roaster, the acrylamide concentration of the grain increased as the surface temperature rose, reaching a maximum at 180-240°C. Above this temperature, the acrylamide concentration decreased with continued roasting, exhibiting an inverted 'U'-shaped curve. For most of the samples, the acrylamide concentration showed good correlation with the value of the colour space parameter L*. The dark-coloured roasted barley grains with lower L* values contained lower amounts of acrylamide as a result of deep roasting. The level of asparagine in barley grains was found to be a significant factor related to acrylamide formation in roasted barley products. The data are an important contribution to the mitigation of acrylamide intake from mugicha.

Authors+Show Affiliations

a NARO Institute of Vegetable and Tea Science , Shimada , Japan.b Faculty of Applied Life Science , Nippon Veterinary and Life Science University , Tokyo , Japan. c NARO Food Research Institute , Tsukuba , Japan.c NARO Food Research Institute , Tsukuba , Japan.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26678848

Citation

Mizukami, Yuzo, et al. "Acrylamide Elution From Roasted Barley Grains Into Mugicha and Its Formation During Roasting." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 33, no. 2, 2016, pp. 225-35.
Mizukami Y, Yoshida M, Ono H. Acrylamide elution from roasted barley grains into mugicha and its formation during roasting. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016;33(2):225-35.
Mizukami, Y., Yoshida, M., & Ono, H. (2016). Acrylamide elution from roasted barley grains into mugicha and its formation during roasting. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 33(2), 225-35. https://doi.org/10.1080/19440049.2015.1128567
Mizukami Y, Yoshida M, Ono H. Acrylamide Elution From Roasted Barley Grains Into Mugicha and Its Formation During Roasting. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016;33(2):225-35. PubMed PMID: 26678848.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide elution from roasted barley grains into mugicha and its formation during roasting. AU - Mizukami,Yuzo, AU - Yoshida,Mitsuru, AU - Ono,Hiroshi, Y1 - 2016/01/18/ PY - 2015/12/19/entrez PY - 2015/12/19/pubmed PY - 2016/10/25/medline KW - Acrylamide KW - barley grains KW - barley tea KW - colour KW - mugicha KW - roasting SP - 225 EP - 35 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 33 IS - 2 N2 - This paper investigated acrylamide elution from roasted barley grain into mugicha and its formation during roasting of the grain. Mugicha is an infusion of roasted barley grains. Highly water-soluble acrylamide was easily extracted to mugicha from milled roasted barley grains in teabags. On the other hand, the acrylamide concentration in mugicha prepared from loose grain increased with longer simmering and steeping times. During roasting in a drum roaster, the acrylamide concentration of the grain increased as the surface temperature rose, reaching a maximum at 180-240°C. Above this temperature, the acrylamide concentration decreased with continued roasting, exhibiting an inverted 'U'-shaped curve. For most of the samples, the acrylamide concentration showed good correlation with the value of the colour space parameter L*. The dark-coloured roasted barley grains with lower L* values contained lower amounts of acrylamide as a result of deep roasting. The level of asparagine in barley grains was found to be a significant factor related to acrylamide formation in roasted barley products. The data are an important contribution to the mitigation of acrylamide intake from mugicha. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/26678848/Acrylamide_elution_from_roasted_barley_grains_into_mugicha_and_its_formation_during_roasting_ L2 - https://www.tandfonline.com/doi/full/10.1080/19440049.2015.1128567 DB - PRIME DP - Unbound Medicine ER -