Use this url to cite publication: https://hdl.handle.net/20.500.12512/22692
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Acrylamide formation in wheat bread enriched with the fermented edible fubers of the Jerusalem artchoke (Helianthus tuberosus L.) / Elena Bartkiene, Ida Jakobsene, Grazina Juodeikiene, Daiva Vidmantiene, Iveta Pugajeva, Vadims Bartkevics, Egle Zokaityte
Type of publication
Tezės kitame recenzuojamame leidinyje / Theses in other peer-reviewed publication (T1e)
Author(s)
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 |
Title
Acrylamide formation in wheat bread enriched with the fermented edible fubers of the Jerusalem artchoke (Helianthus tuberosus L.) / Elena Bartkiene, Ida Jakobsene, Grazina Juodeikiene, Daiva Vidmantiene, Iveta Pugajeva, Vadims Bartkevics, Egle Zokaityte
Publisher (trusted)
Technologija |
Date Issued
Date Issued |
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2012-05-17 |
Extent
p. 44.
Is part of
FOODBALT-2012. 7th Baltic Conference on Food Science and Technology “Innovative and healthy food for consumers” : Kaunas, May 17-18 : Conference program and abstracts / Kaunas University of Technology. Department of Food Technology ; [Editors: Petras Rimantas Venskutonis, Jonas Damašius]. Kaunas : Technologija, 2012. ISBN 9786090204153.
Version
Originalus / Original
Description
ISBN 978-609-02-0415-3.
Field of Science
Abstract
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).[...].
Type of document
type::text::conference output::conference proceedings::conference paper
ISBN (of the container)
9786090204153
Other Identifier(s)
(LSMU ALMA)990000790840107106
Coverage Spatial
Lietuva / Lithuania (LT)
Language
Anglų / English (en)