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2007-9-3 23:11:36 |
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Dipping potato chips or fires in a solution prepared from a bamboo leave extract for while before subject to thermal processing can significantly reduce the formation of acrylamide, a cancer-causing agent, in these foods, according to Chinese researchers. Ying Zhang from the Department of Food Science and Nutrition at Zhejiang University and colleagues reported their finding in the February 2007 issue of Journal of Agricultural and Food Chemistry. The researchers found that when potato chips and fries were immersed into bamboo leaf extract solutions before thermal processing, acrylamide formation could be reduced by up to 76 percent. The best results were obtained when chips and fries were immersed in the solution for 60 seconds. The sensory evaluation results showed there was no difference in crispness and flavor between the treated and untreated potato chips and fries, indicating that the bamboo leaf extract can be applied in the processing of potato chips and fries. The researchers believed the natural antioxidants present in the bamboo leaves are responsible for this reduction of acrylamide. Acrylamide is formed via a reaction known as Maillard reaction between sugar or starch and an amino acid known as asparagine. Earlier research discovered that certain enzymes such as .alpha. glucan L-type tuber phosphorylase and asparaginase can be used to reduce the formation of acrylamide. |
