3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
these kinds of products such as darkness, yellowness, appearance,
stickiness, crispness, oiliness, flavour, off-flavour, saltiness,
sweetness and overall acceptability. Changes in colour
were observed in pancakes prepared under different heating
programmes, where darkness and crispness were more intensive
in pancakes prepared at higher temperature of frying.
no differences in evaluated sensory properties mentioned
above were found out in any case of L-asparaginase application
(P = 99 %) that was consider as a great advantage of
the presented effective way of acrylamide reduction in food
products 24 .
AA (ng/g FW) .
700
600
500
400
300
200
100
0
without enzyme
2 U/g FW of enzyme; 10 min/ 37 °C incubation
10 U/g FW of enzyme; 10 min/ 37 °C incubation
Marabel Bellarosa
Fig. 3. Amount of acrylamide (AA) in raw potatoes (varieties
Marabel and bellarosa) after enzymatic treatment (L-asparaginase
produced by A. oryzae applied at concentration of 2 and
10 u g –1 Fw and incubated at 37 °C for 10 min) and following
heat treatment at 180 °C for 20 min
AA (ug/kg FW) .
800
700
600
500
400
300
200
100
0
without enzyme 1 U/g FW of enzyme, 30 min/ 37°C incubation
175 °C/20 min 180 °C/20 min 200 °C/20 min
Fig. 4. Amount of acrylamide (AA) in pancakes prepared from
potato-wheat powder at different heating temperatures (175 °C,
180 °C and 200 °C) for 20 min with previous enzymatic treatment
(L-asparaginase produced by A. oryzae applied at concentration
of 1 u g –1 Fw and incubated at 37 °C for 30 min)
Conclusions
Since the acrylamide occurrence in foods and its potentiality
to cause detrimental affects on human health attracts
attention in all over the word, the effort to minimize its level
in foods and consequently the human exposure to acrylamide
is extremely advisable. Among many ways of acrylamide reduction
the application of enzyme in order to prevent acry-
s542
lamide formation is feasible and effective without any undesirable
effect on sensory quality of final products. For that
reason, this procedure is protected by the patent application
filed with the Industrial Property Office of the Slovak Republic
under the number 5027-2006.
This work was supported by the Slovak Research and
Development Agency under the contract No. COST-0015-06.
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