Nutritionally enhanced wheat-oat bread with reduced acrylamide level
Main Article Content
Keywords
acrylamide, β-glucans, wheat-oat bread
Abstract
Consumption of nutritionally enhanced wheat-oat bread naturally rich in ?-glucans originating from extra-wholemeal oat flour with improved digestibility by lactic fermentation provides unambiguous health benefits associated with a slower blood glucose release and a higher subjective satiety determined by a postprandial study. However, an undesirable elevated acrylamide formation in the crust of bread was observed due to a high level of a main precursor amino acid L-asparagine in oat flour. Lactic fermentation of oat flour by Lactobacillus plantarum and 30% substitution of extra-wholemeal oat flour with fermented oat sourdough led to more attractive organoleptic quality of wheat-oat fermented bread and to a decrease of pH value which suppressed acrylamide level up to 10%. As a more effective tool of acrylamide reduction a commercial asparaginase enzyme was used, applied on a surface of the bread loaf during proofing and before baking. This enzyme treatment resulted in a more than 46% decrease of acrylamide in the crust from 390 ?g/kg to the level of 210 ?g/kg without any alterations to the expected quality of the newly designed bread.
References
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Association of Official Agricultural Chemists (AOAC), 2006. Official methods of analysis of AOAC International (18th Ed.). AOAC, Gaithersburg, MD, USA.
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Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Açar, O.C., Gökmen, V. and Fogliano, V., 2009. Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International42: 1295-1302.
Capuano, E., Garofalo, G., Napolitano, A., Zielinski, H. and Fogliano, V., 2010. Rye flour extraction rate affects Maillard reaction development, antioxidant activity, and acrylamide formation in bread crisps. Cereal Chemistry 87: 131-136.
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International Agency for Research on Cancer (IARC), 1994. Acrylamide. IARC Monographs on the evaluation of carcinogenic risks to humans. Vol. 6o. IARC, Lyon, France, pp. 389-433.
International Organization for Standardization (ISO), 1997. ISO 10520:1997. Native starch – determination of starch content – ewers polarimetric method. ISO, Geneva, Switzerland.
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Liatis, S., Tsapogas, P., Chala, E., Dimosthenopoulos, C., Kyriakopoulos, K., Kapantais, E. and Katsilambros, N., 2009. The consumption of bread enriched with ?-glucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes. Diabetes and Metabolism 35: 115-120.
Mikušová, L., Penesová, A., Valachovi?ová, M., Holubková, A., Mikuš, L. and Šturdík, E., 2012. Cereal ?-glucan fibre as a part of nutritionally balanced alters lipid profile: an intervention study. Asian Journal of Plant Sciences 11: 153-156.
Mikušová, L., Šturdík, E. and Holubková, A., 2011. Whole grain cereal food in prevention of obesity. Acta Chimica Slovaca 4: 95-114.
Peñas, E., Martinez-Villaluenga, C., Vidal-Casero, C., Zieli?ski, H. and Frias, J., 2013. Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates. Polish Journal of Food and Nutrition Sciences 63: 5-10.
Quilez, J., Bullo, M. and Salas-Salvado, J., 2007. Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch. Journal of Food Science 72: S407-S411.
Ryan, L., Thondre, P.S. and Henry, C.J.K., 2011. Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potential. Journal of Food Composition and Analysis 24: 929-934.
Salmerón, I., Thomas, K. and Pandiella, S.S., 2014. Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations. LWT-Food Science and Technology 55: 240-247.
Slovak National Standards (STN), 1993. Methods of milled products analysis. Part 9: determination of titratable acids. STN, Bratislava, Slovakia.
Stadler, R.H., Robert, F., Riediker, S., Varga, N., Davidek, T., Devaud, S., Goldmann, T., Hau, J. and Blank, I., 2004. In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the Maillard reaction. Journal of Agriculture and Food Chemistry 52: 5550-5558.
Tiwari, U. and Cummins, E., 2012. Dietary exposure assessment of ?-glucan in a barley and oat based bread. LWT-Food Science and Technology 47: 413-420.
Wrigley, C., Corke, H. and Walker, C.E., 2004. Encyclopedia of grain science, Vol. 2. Elsevier Academic Press, Oxford, UK, 365 pp.
Association of Official Agricultural Chemists (AOAC), 2006. Official methods of analysis of AOAC International (18th Ed.). AOAC, Gaithersburg, MD, USA.
Bartkiene, E., Jakobsone, I., Juodeikiene, G., Vidmantiene, D., Pugajeva, I. and Bartkevics, V., 2013. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread. International Journal of Food Sciences and Nutrition 64: 890-896.
Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Açar, O.C., Gökmen, V. and Fogliano, V., 2009. Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International42: 1295-1302.
Capuano, E., Garofalo, G., Napolitano, A., Zielinski, H. and Fogliano, V., 2010. Rye flour extraction rate affects Maillard reaction development, antioxidant activity, and acrylamide formation in bread crisps. Cereal Chemistry 87: 131-136.
Ciesarová, Z., 2013. The relevance of acrylamide in the food industry: occurrence, exposure and impact of mitigation tools. In: Pedreschi, F.P. and Ciesarová, Z. (eds.) Chemical food safety and health. Nova Publishers, New York, NY, USA, Chapter 2.
Ciesarová, Z., Kukurová, K., Bednáriková, A. and Morales, F.J., 2009. Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products – benefits and weak points. Journal of Food and Nutrition Research 48: 20-30.
El Khoury, D., Cuda, C., Luhovyy, B.L. and Anderson, G.H., 2012. Beta glucan: health benefits in obesity and metabolic syndrome. Journal of Nutrition and Metabolism 2012: 851362.
European Commission (EC), 2013. Commission Recommendation 2013/647/EU of 8 November 2013 on investigations into the levels of acrylamide in food. Official Journal of the European Union L301: 15-17.
European Food Safety Authority (EFSA), 2010. Scientific opinion on the substantiation of a health claim related to oat beta-glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006. EFSA Journal 8: 1885.
European Food Safety Authority (EFSA), 2011. Scientific opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852), reduction of post-prandial glycaemic responses (ID 821, 824), and ‘digestive function’ (ID 850) pursuant to article 13(1) of Regulation (EC) no 1924/2006. EFSAJournal 9: 2207.
International Agency for Research on Cancer (IARC), 1994. Acrylamide. IARC Monographs on the evaluation of carcinogenic risks to humans. Vol. 6o. IARC, Lyon, France, pp. 389-433.
International Organization for Standardization (ISO), 1997. ISO 10520:1997. Native starch – determination of starch content – ewers polarimetric method. ISO, Geneva, Switzerland.
International Organization for Standardization (ISO), 2010. ISO26642:2010(E). Food products – determination of the glycaemic index (GI) and recommendation for food classification. ISO, Geneva, Switzerland.
Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2005. Summary and conclusions from the 64th meeting of the JECFA. FAO/WHO, Rome, Italy, pp. 1-6.
Kaczmarczyk, M.M., Miller, M.J. and Freund, G.G., 2012. The health benefits of dietary fiber: beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism: Clinical and Experimental 61: 1058-1066.
Kulp, K. and Ponte, J.G., 2000. Handbook of cereal science and technology. Marcel Dekker, Inc., New York, NY, USA, 790 pp.
Liatis, S., Tsapogas, P., Chala, E., Dimosthenopoulos, C., Kyriakopoulos, K., Kapantais, E. and Katsilambros, N., 2009. The consumption of bread enriched with ?-glucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes. Diabetes and Metabolism 35: 115-120.
Mikušová, L., Penesová, A., Valachovi?ová, M., Holubková, A., Mikuš, L. and Šturdík, E., 2012. Cereal ?-glucan fibre as a part of nutritionally balanced alters lipid profile: an intervention study. Asian Journal of Plant Sciences 11: 153-156.
Mikušová, L., Šturdík, E. and Holubková, A., 2011. Whole grain cereal food in prevention of obesity. Acta Chimica Slovaca 4: 95-114.
Peñas, E., Martinez-Villaluenga, C., Vidal-Casero, C., Zieli?ski, H. and Frias, J., 2013. Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates. Polish Journal of Food and Nutrition Sciences 63: 5-10.
Quilez, J., Bullo, M. and Salas-Salvado, J., 2007. Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch. Journal of Food Science 72: S407-S411.
Ryan, L., Thondre, P.S. and Henry, C.J.K., 2011. Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potential. Journal of Food Composition and Analysis 24: 929-934.
Salmerón, I., Thomas, K. and Pandiella, S.S., 2014. Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations. LWT-Food Science and Technology 55: 240-247.
Slovak National Standards (STN), 1993. Methods of milled products analysis. Part 9: determination of titratable acids. STN, Bratislava, Slovakia.
Stadler, R.H., Robert, F., Riediker, S., Varga, N., Davidek, T., Devaud, S., Goldmann, T., Hau, J. and Blank, I., 2004. In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the Maillard reaction. Journal of Agriculture and Food Chemistry 52: 5550-5558.
Tiwari, U. and Cummins, E., 2012. Dietary exposure assessment of ?-glucan in a barley and oat based bread. LWT-Food Science and Technology 47: 413-420.
Wrigley, C., Corke, H. and Walker, C.E., 2004. Encyclopedia of grain science, Vol. 2. Elsevier Academic Press, Oxford, UK, 365 pp.
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Published
Jun 17, 2014
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Research Article
