Vol. 2, No. 11, 2017, pp. 354-359.
Enzymatic Pretreatment for Acrylamide Mitigation in Baked Cookies
G. Baskar*, S. Subanjalin Joy, R. Aiswarya
Department of Biotechnology, St. Joseph’s College of Engineering, Chennai – 600 119. India.
*Corresponding author’s e-mail: email@example.com
Acrylamide is carcinogen chemical that are produced in many starchy food and in some cereal when it undergoes frying and baking. In the present work incubation time with asparaginase before frying of cookies, enzyme concentration, baking temperature and baking time are optimized for acrylamide mitigation in baked cookies fungal asparaginase. Incubation time was varied from 30-80 min and minimum acrylamide formation was observed at 60 min using 1 U of asparaginase. Cookies were baked using air fryer at optimized the conditions. The baking temperature was varied from 130-160°C and 140°C was found to be optimum. Baking time of 30 min was found to give good quality cookies with less acrylamide. The presence of acrylamide in cookies with and without asparaginase treatment was analyzed using Fourier Transform Infra-Red spectroscopy and the change in surface characteristics was studied using Scanning Electron Microscope.
Keywords: Baked Cookies; Asparaginase; Acrylamide mitigation; Pretreatment.
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