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Acrylamide formation and quality properties of chitosan based batter formulations

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Acrylamide formation and quality properties of chitosan based batter formulations

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dc.contributor.author Sansano Tomás, Mariola es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2017-03-06T12:31:53Z
dc.date.available 2017-03-06T12:31:53Z
dc.date.issued 2016-10-12
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10251/78521
dc.description.abstract [EN] The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most adequate degree of deacetylation (DD) and molecular weight (Mw) of chitosan based on acrylamide mitigation criteria and 2) to evaluate the influence of including chitosan in batter formulations on some important technological parameters of raw batters (flow behavior and water retention capacity) and on some quality properties of fried batters (oil uptake, color and texture). Results in model systems showed that chitosans with higher deacetylation degree (86.5 and 92.8%) achieved a decrease of acrylamide between 44 and 81%, depending on reaction time, compared to the control (without chitosan). Furthermore, acid hydrolysis process of chitosan was found to negatively affect its inhibitory effect on acrylamide formation independently of the molecular weight. Raw chitosan based batter formulations presented higher consistency and water retention capacity than the control; chitosan addition to batters reduced the hardening of the fried samples during the post-frying cooling period. No significant differences in water loss were observed between batters with or without added chitosan; however, chitosan-batter formulations showed lower oil uptake during frying as compared to control samples. es_ES
dc.description.sponsorship The authors thank the gs1:Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Acrylamide es_ES
dc.subject Chitosan es_ES
dc.subject Deacetylation degree es_ES
dc.subject Molecular weight es_ES
dc.subject Batters es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Acrylamide formation and quality properties of chitosan based batter formulations es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2016.10.019
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Sansano Tomás, M.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2016). Acrylamide formation and quality properties of chitosan based batter formulations. Food Hydrocolloids. 66:1-7. doi:10.1016/j.foodhyd.2016.10.019 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodhyd.2016.10.019 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 7 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 66 es_ES
dc.relation.senia 319294 es_ES
dc.identifier.eissn 1873-7137
dc.contributor.funder Universitat Politècnica de València (UPV)


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