Acrylamide formation in wheat bread enriched with the fermented edible fubers of the Jerusalem artchoke (Helianthus tuberosus L.)
| Author | Affiliation |
|---|---|
Jakobsone, Ida | University of Latvia, Centre of Food Chemistry, Riga, Latvia |
Juodeikienė, Gražina | Kauno technologijos universitetas |
Vidmantienė, Daiva | Kauno technologijos universitetas |
Pugajeva, Iveta | Institute of Food Safety, Animal Health and Environment, Riga, Latvia |
Bartkevics, Vadims | Institute of Food Safety, Animal Health and Environment, Riga, Latvia |
| Date |
|---|
2012-05-17 |
ISBN 978-609-02-0415-3.
The main focus in this study was to investigate the influence of the addition of fermented edible tubers of the Jerusalem artichoke (Helianthus tuberosus L.) on the formation of acrylamide in wheat bread. For the spontaneous Jerusalem artichoke sourdough fermentation different test samples of lactic acid bacteria (LAB) (Pediococcus acidilactici, Pediococcus pentosaceus 8, Pediococcus pentosaceus 9, Lactobacilus sakei, Pediococcus pentosaceus 10) were used. 15% of dried treated and untreated Jerusalem artichoke have been added to the wheat bread formula. The amylolitic activity of lactic acid bacteria (LAB) in the Jerusalem artichoke substrate and acrylamide levels in the bread samples were found to be low and had a significant correlation (r=0.9954, alpha=0.0001). However between the proteolytic activity and acrylamide content the correlation was low and insignificant (r=0.4077, alpha=0.2463), and the pH and acrylamide content had a strong and significant correlation (r=0.8801, alpha=0.0056).[...].