Abstract
The aim of this study was to investigate the effects of pomegranate flower extract (PFE) (0.05, 0.04, and 0.07%) and vitamin B3 (1.5, 1.9, and 2.3%) on the formation of acrylamide during the donut making process. Physicochemical, textural and sensory attributes and also acrylamide content of donuts were evaluated. Results showed that the addition of PFE and vitamin B3 decreased acrylamide content, peroxide value, thiobarbituric acid value, oil adsorption capacity and specific volume and increased hardness of donuts. PFE incorporation declined b* and L* values, while vitamin B3 increased L* index. All sensory features declined as the levels of PFE and vitamin B3 increased. Based on the optimization process, fried donuts containing 0.07% PFE and 1.97% vitamin B3 had the closest attributes to control sample and were accepted as the best treatment. In optimized donut, acrylamide content decreased from 76.2 to 64.4 mg kg−1 (~ 11.8% reduction) upon incorporation.
Highlights
Cereal products like sweet cakes, pies, and donuts are consumed as quick snacks all over the world
The coefficient of determination (R2) and adjusted determination coefficient were 0.96 and 0.93, which showed that the model is suitable for predicting the experimental data from acrylamide content of donuts
The addition of pomegranate flower extract (PFE) and vitamin B3 caused a decrease of acrylamide content in donuts (Fig. 1a) mainly due to the antioxidant activities of the compounds thorough chelating of free radicals, scavenging of carbonyls, and limiting the degradation of sugars during the Maillard reaction [20]
Summary
Cereal products like sweet cakes, pies, and donuts are consumed as quick snacks all over the world. These products are an important source of energy and nutrients such as minerals, vitamins, and carbohydrates. Donuts are one of the most popular cereal products that are less widely considered in comparison to the main products. Acrylamide, a white crystalline solid, is classified as potentially carcinogenic compound to humans. It is found in carbohydrate-rich foods, which potato and baking products are responsible for about 50 and 20% of human exposure to acrylamide, respectively [3]. There are some inhibition strategies for reducing the formation of acrylamide in model and real food systems like the use of lower temperatures and times, raw materials containing
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