The effect of maturity stages of banana on the formation of acrylamide in banana fritters

Citation

Daniali, Gisia and Selamat, Jinap and Hanifah Lioe, Nuryani and Hajeb, Parvaneh (2013) The effect of maturity stages of banana on the formation of acrylamide in banana fritters. Food Control, 32 (2). pp. 386-391. ISSN 0956-7135

Abstract

The effect of maturity stages of two varieties of banana (Musaparadisiaca variety Awak and Abu) on the formation of acrylamide was obtained in banana fritters, the most mature banana had significantly (p < 0.05) higher concentrations of reducing sugars; however, the concentrations of free amino acids at different maturity stages were relatively similar (p > 0.05). The study indicated that reducing sugars had a significant (p < 0.05) and strong correlation (R2 = 0.92 for Abu, R2 = 0.82 for Awak) with the formation of acrylamide compared to asparagine. The formation of acrylamide in both banana varieties was enhanced with an increase in both reducing sugars (glucose and fructose). This research demonstrated that the formation of acrylamide was strongly dependent on the concentration of, both glucose and fructose.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/j.foodcont.2013.01.006
Publisher:	Elsevier
Keywords:	Acrylamide; Reducing sugars; Banana
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	05 Feb 2015 08:36
Last Modified:	08 Oct 2015 04:49
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodcont.2013.01.006
URI:	http://psasir.upm.edu.my/id/eprint/30537
Statistic Details:	View Download Statistic

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