EFFECT OF REPLACING SUCROSE WITH INVERT SUGAR ON ACRYLAMIDE CONTENT AND OTHER CHEMICAL CHARACTERISTIC OF PETIT BEURRE AND MADAR BISCUITS

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KHECHOMIAN A.; NIAZMAND R.; SHAHIDI NOGHABI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:63 Page(s): 119-128

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Title

EFFECT OF REPLACING SUCROSE WITH INVERT SUGAR ON ACRYLAMIDE CONTENT AND OTHER CHEMICAL CHARACTERISTIC OF PETIT BEURRE AND MADAR BISCUITS

Author(s)

KHECHOMIAN A. | NIAZMAND R. | SHAHIDI NOGHABI M. | Issue Writer Certificate

Keywords

ACRYLAMIDEQ1

BISCUITQ2

MAILARDQ1

REDUCING SUGARQ1

Abstract

ACRYLAMIDE is a chemical compound that is produced in starchy foods such as BISCUITs at temperature higher than 120oC and there is concern about its carcinogenic properties. Since BISCUIT is one of the most consumed floury products, the objective of this research is assay the effect of invert sugar replacement in four levels (0, 25, 75 and 100) on ACRYLAMIDE content, REDUCING SUGAR, pH, acidity content and moisture. Data were analyzed in a factorial design using ANOVA followed by Duncan’s multiple-range test at P<0.05. The use of invert sugar syrup instead of sucrose solution in Petit Beurre and Madar BISCUITs increased the content of moisture, acidity and REDUCING SUGAR but decreased pH. The replacement of sucrose solution by 100% invert sugar increased the content of ACRYLAMIDE in Petit Beurre and Madar BISCUIT samples 99.4 and 103.9 ppb, respectively. The difference of ACRYLAMIDE contents of BISCUITs in similar percentage replacement of invert sugar was considerable.

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APA: Copy

KHECHOMIAN, A., NIAZMAND, R., & SHAHIDI NOGHABI, M.. (2017). EFFECT OF REPLACING SUCROSE WITH INVERT SUGAR ON ACRYLAMIDE CONTENT AND OTHER CHEMICAL CHARACTERISTIC OF PETIT BEURRE AND MADAR BISCUITS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(63), 119-128. SID. https://sid.ir/paper/71976/en

Vancouver: Copy

KHECHOMIAN A., NIAZMAND R., SHAHIDI NOGHABI M.. EFFECT OF REPLACING SUCROSE WITH INVERT SUGAR ON ACRYLAMIDE CONTENT AND OTHER CHEMICAL CHARACTERISTIC OF PETIT BEURRE AND MADAR BISCUITS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(63):119-128. Available from: https://sid.ir/paper/71976/en

IEEE: Copy

A. KHECHOMIAN, R. NIAZMAND, and M. SHAHIDI NOGHABI, “EFFECT OF REPLACING SUCROSE WITH INVERT SUGAR ON ACRYLAMIDE CONTENT AND OTHER CHEMICAL CHARACTERISTIC OF PETIT BEURRE AND MADAR BISCUITS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 63, pp. 119–128, 2017, [Online]. Available: https://sid.ir/paper/71976/en

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