Decline in acrylamide exposure by adoption of mitigation tools

abstract

English

In close co-operation with domestic producers of cereal based foodstuffs which belong to the highest contributors of acrylamide intake, several tools of acrylamide reduction were successfully tried: an application of asparaginase pretreatment in biscuits, pastry and pancakes production; a partial replacement of ammonium raising agent with sodium salt in gingerbread production; a support of leavening in bread making; an application of natural antioxidants present in spices in honey cake production. Based on our survey of consumption habits of Slovak and Czech high-school students the adoption of mentioned tools could be reflected in a decrease of acrylamide burden of this highly exposed group up to 30 %.

acrylamide, exposure, elimination

CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.

17. 8. 2011

0009-2770

Chemické listy

105

18

Czech Republic

s1019

1