Abstract
AbstractBackground and objectivesThe effectiveness of calcium and magnesium, as CaCl2 and MgCl2, respectively, to reduce acrylamide formation in tortilla chips fried in soybean oil during 30 s at 190°C was evaluated.FindingsAcrylamide was reduced 69%, 70%, and 74% by adding 0.04, 0.08, and 0.12 M of MgCl2 solutions to prepare the masa, compared with the reductions in 52%, 67%, and 52% obtained using 0.04, 0.08, and 0.12 M of CaCl2, respectively. The color, oil absorption, and the fracture force of tortilla chips using CaCl2 were similar to those of the control. In contrast, tortilla chips with added MgCl2 were darker and not as hard as the control.ConclusionsThe use of salts such as CaCl2 or MgCl2 is a reliable and effective acrylamide mitigation strategy in tortilla‐chip production.Significance and noveltyThe use of calcium or magnesium salts during masa preparation can be a simple, inexpensive, and effective way to mitigate acrylamide formation during the processing of tortilla chips and other thermally processed maize‐based foods that are widely consumed by the population.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
