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Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

Creator: Udomkun, P.
Creator: Swennen, R.
Creator: Masso, C.
Creator: Innawong, B.
Creator: Fotso Kuate, A.
Creator: Alakonya, A.
Creator: Vanlauwe, B.
Year: 2021
URI: https://hdl.handle.net/10883/21609
Language: English
Publisher: Wiley
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Type: Article
Place of Publication: United Kingdom
Volume: In press
DOI: 10.1111/ijfs.15257
Keywords: Acrylamide Formation
Keywords: Atmospheric Frying
Keywords: Plantain Hybrids
Description: The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64).
Agrovoc: ACRYLAMIDES
Agrovoc: FRYING
Agrovoc: CHEMICAL COMPOSITION
Agrovoc: PLANTAINS
Agrovoc: HYBRIDS
Agrovoc: RIPENING STAGE
ISSN: 1365-2621
Journal: International Journal of Food Science and Technology


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    Genetic Resources including germplasm collections, wild relatives, genotyping, genomics, and IP

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