A SURVEY ON ACRYLAMIDE CONTENT IN SOME OF THE FOOD SAMPLES IN AND AROUND MYSORE CITY, INDIAN.S. MOHAN KUMAR AND H.K. MANONMANI
Acrylamide content in certain food products is an important issue for both food industry and academic research institutions. The present paper describes a survey on the occurrence of acrylamide in fried foods including potatoes, bakery products, nuts, cereals, pulse based foods and coffee. In roasted coffee beans acrylamide content ranged from 5-43mg /g followed by potatoes 0.3-1.1mg /g. The other fried starchy foods such as banana, sweet potato also had acrylamide content. Acrylamide was not found to be formed in cooked and then fried foods. In cereal and pulse based foods and cocoa products the acrylamide formed was low. The dependence of quantity of acrylamide formed, on frying temperature, asparagine and sugar contents needs further investigation.
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