scholarly journals Acrylamide and Thermal-Processing Indexes in Market-Purchased Food

2019 ◽  
Vol 16 (23) ◽  
pp. 4724 ◽  
Author(s):  
Joanna Michalak ◽  
Marta Czarnowska-Kujawska ◽  
Elżbieta Gujska
Keyword(s):  
Thermal Processing ◽  
Correlation Coefficients ◽  
Food Products ◽  
Potato Chips ◽  
French Fries ◽  
Breakfast Cereals ◽  
Economical Method ◽  
B Values ◽  
Chromatographic Methods ◽  
Colour Parameters

Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant (p < 0.05) for French fries and potato chips. There was no statistically significant correlation between thermal-processing indexes (HMF and colour parameters) and acrylamide levels in commercial bread, breakfast cereals and biscuits. The results indicate that these classical thermal-processing indexes are not directly related to the acrylamide content in commercial cereal-based food and they cannot be indicators of AA level. Thus, the correlation between HMF and colour parameters with acrylamide content depends on the type of food and it is difficult to estimate the amount of AA based on these classical thermal-processing indexes of market-purchased food.

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

REGIONAL FEATURES OF FOREIGN TRADE IN AGRO-FOOD PRODUCTS

2019 ◽  
Vol 4 (3) ◽  
pp. 309-316
Author(s):  
Ruslan MUDRAK
Keyword(s):  
Foreign Trade ◽  
Regional Differences ◽  
Crop Production ◽  
Raw Materials ◽  
Correlation Coefficients ◽  
Food Products ◽  
Industrial Sector ◽  
Disposable Income ◽  
Regional Differentiation ◽  
Close Link

Introduction. The intensification of globalization processes that characterize the beginning of the new millennium has led to the emergence of supranational structures of regional and global scope. The deepening of Ukraine's integration into the international trading space causes new opportunities and threats. The relatively large size of the territory of Ukraine as a European state and its administrative structure causes a number of differences in the socio-economic development of its regions. Identifying regional differences in foreign trade in agri-food products and their causes is an urgent task of the study, given the leading role of the agro-industrial sector in Ukraine's foreign trade. The aim of the study is to identify regional differences of foreign trade in agri-food products and identify their causes. Results of work. The analysis results of foreign trade in agro-food products on the average for 2016-2018 by regions are given. It is determined that the four leading export regions are Mykolaiv, Odesa, Kyiv and Vinnytsia, as they account for about 47,9 %. The regions were evaluated according to the following indicators: the volume of regional exports, the volume of production of cereals and legumes, the production of sunflower seeds. According to the results of the analysis, each region was assigned a corresponding rank, on the basis of the values of which the correlation coefficients of the regions ranks were calculated. It is determined that there is a close link between the region's place in the national agri-food export ratings and the production of cereals and legumes; and there is a median link between the region's place in the national agri-food export and sunflower seed ratings. Imports of agro-food products by regions are considered, where Kiev region is the absolute leader, which together with Odessa, Lviv and Dnipropetrovsk regions have 64.5 % of all corresponding imports. The analysis of agro-food products import by groups of goods is presented. The regions ranking by import volumes of agri-food products and disposable income per person has been done. The obtained coefficient of correlation of ranks testifies to the average degree of relation close to high. Conclusions. It is proved that the differences in the volumes of crop production mainly cereals, legumes and sunflower are the basis for regional differentiation of agricultural food exports, which testifies to the raw nature of exports, stagnation of livestock and unsatisfactory development of the domestic food industry. Differentiation of imports of agro-industrial products is caused by the difference in income of the population by regions. Keywords: agro-food products, export, import, balance, production, raw materials, processing, disposable income.

Oil Uptake by Potato Chips or French Fries: A Review

2018 ◽  
Vol 120 (10) ◽  
pp. 1800058 ◽  
Author(s):  
Muhammad Arslan ◽  
Zou Xiaobo ◽  
Jiyong Shi ◽  
Allah Rakha ◽  
Xuetao Hu ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Oil Uptake

scholarly journals Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Margherita Dall'Asta ◽  
Nicoletta Pellegrini ◽  
Daniela Martini
Keyword(s):  
Nutritional Quality ◽  
Principal Component ◽  
Product Category ◽  
Food Products ◽  
Food Labelling ◽  
Breakfast Cereals ◽  
Nutrient Contents ◽  
Italian Market ◽  
Quality Of Food

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

Chromatographic methods for the determination of mycotoxins in food products

2013 ◽  
Vol 68 (3) ◽  
pp. 195-205 ◽  
Author(s):  
V. G. Amelin ◽  
N. M. Karaseva ◽  
A. V. Tret’yakov
Keyword(s):  
Food Products ◽  
Chromatographic Methods

scholarly journals Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Laura-Artemis Bouzalakou-Butel ◽  
Pantelis Provatidis ◽  
Keith Sturrock ◽  
Alberto Fiore
Keyword(s):  
Thermal Processing ◽  
Elevated Temperatures ◽  
Food Products ◽  
Mitigation Strategies ◽  
Processed Meat ◽  
Thermal Processes ◽  
Preparation Process ◽  
Product Categories ◽  
Smoke Generation

5-Hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties. Determination of HMF was originally used as an indicator of both the extent of thermal processing a food had undergone and food quality. It has been identified in a variety of food products such as bread, breakfast cereals, fruit juices, milk, and honey. In addition to the thermal processes that lead to the formation of HMF during thermal treatment, food smoking also creates conditions that result in the formation of HMF. This can take place within the food due to the elevated temperatures associated with hot smoking or by the proximity of the products of the pyrolysis of the wood matrix that is used for smoking (cold smoking). This may lead to further contamination of the product by HMF over and above that associated with the rest of the preparation process. Until now, there have been no studies examining the relation between the smoking procedure and HMF contamination in smoked food. This study is a primary investigation measuring HMF levels in three categories of smoked food products, cheese, processed meat, and fish, using HPLC-UV. The amount of HMF found in all three product categories supports our hypothesis that HMF levels are due to both internal pathways during processing and external contamination from the smoke generation matrix (wood) employed. The results ranged from 1 ppb (metsovone traditional Greek smoked cheese) to 4 ppm (hot-smoked ready-to-eat mackerel). Subsequently for smoked cheese products, a correlation was found between HMF and phenolic compounds generated by the smoking procedures and identified by SPME-GCMS. It was observed that cheese samples that had higher concentrations of HMF were also found to have higher concentrations of syringol and cresols. It is important therefore to understand the smoking procedure’s effect on HMF formation. This will aid in the development of mitigation strategies to reduce HMF formation while retaining the flavour of the smoked products.

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