Title: Can we prevent formation of acrylamide during deep frying with antioxidants? Bachelor thesis in collaboration with industry
Authors: Sniegowski, Kristel
Budna, Eveline
De Leersnijder, Koen
Loyens, Lise
Pinxten, Lars
Van der Have, Thomas
Meyers, Myriam #
Issue Date: 2011
Publisher: Escola Superior de Biotecnologica, Universidade Católica Portuguesa
Host Document: Iseki_Food 2011 - Bridging Training and Research for Industry and the Wider Community pages:93-93
Conference: Iseki_Food edition:2 location:Milan, Italy date:August 31th - September 2nd
Abstract: A local industrial partner in the food industry is responsible for the assignment of the bachelor thesis in industrial sciences in chemistry, field of study in Biochemistry. The assignment should contain quality topics for food and is accomplished by students in a team. In the academic year 2010 – 2011 collaboration with the company Kemin (Herentals, Belgium) was set up in order to prevent or reduce the concentration of acrylamide formed in fried or baked food by means of antioxidants. Therefore the project attempts to validate a method to produce, extract and measure acrylamide from fried oils and fat, supplemented with asparagine, in order to compare its concentration after frying with and without added antioxidants. Extraction is performed with acetonitrile, detection after gas chromatographical separation with flame ionization detection. Methacrylamide is supplemented as an internal standard. The extraction protocol yields about 70 % of acrylamide present in the sample. Detection in oil can proceed from 0,44 mg acrylamide kg-1 oil. Oxidation of the fried oils or fats after fractionated frying for different periods and temperatures is followed by measuring the peroxides present (peroxide number), using sodium iodine and titrating the formed I2 with sodium thiosulphate. Antioxidants prevent the peroxides to be formed and should even so prevent the acrylamide formation out of the oxidation products in the presence of asparagine during deep frying. The type of antioxidant, the time of adding antioxidants, as well as changes of taste are subjects for future research.
ISBN: 9788890598906
Publication status: published
KU Leuven publication type: IC
Appears in Collections:Sustainable Metals Processing and Recycling
Microbial and Molecular Systems - miscellaneous
Bioengineering Technology TC, Technology Campus Diepenbeek
Technologiecluster Bioengineering Technologie
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.