Effect of adding cinnamon, clove and vanilla on reducing the formation of acrylamide in some bakery products
Other Title(s)
تأثير إضافة القرفة، القرنفل و الفانيليا علي تقليل الأكريلاميد في بعض المخبوزات
Joint Authors
Lutfi, Tasbi Muhammad Rashid
al-Wardani, Nifin Ahmad
Nushuh, Mahmud Yunus Abduh
Ajami, Nivin Fahmi Muhammad
Source
Research in Science and Specific Arts
Issue
Vol. 2017, Issue 8 (31 Dec. 2017), pp.2-20, 19 p.
Publisher
Alexandria University Faculty of Specific Education
Publication Date
2017-12-31
Country of Publication
Egypt
No. of Pages
19
Main Subjects
Topics
Abstract EN
The aim of the present study was to determine the effects of cinnamon, clove and vanilla on the content of acrylamide in cake, biscuits and cookies.
Twelve samples were subjected to chemical analysis in order to determine antioxidant activity, acrylamide content, flavonoids, tolal phenols and essential oils.
Bakery products were prepared according to recommended ingredients .Results indicated that the percentage of antioxidant activity increased by adding cinnamon, clove and vanilla.
The highest percentage of antioxidants activity was detected in cake with cinnamon (42.42%) while the lowest was detected in cake with clove (35.65%) compared to control (24.65%).
In contrast the content of acrylamide decreased in cake with cinnamon (0.05 mg/100 g) while increased in cake with clove (0.57±0.04 mg/100 g) compared to control (0.99 mg/100 g).
The highest level of flavonoids, total phenols and essential oils were found in cake with cinnamon (40.53 mg/100 g, 80.65mg/100 g and 0.337%).
A relation between antioxidant content and acrylamide formation was indicated by this study.
It is recommended to use clove, cinnamon and vanilla for the production of safety and good quality bakery samples.
American Psychological Association (APA)
Lutfi, Tasbi Muhammad Rashid& Ajami, Nivin Fahmi Muhammad& al-Wardani, Nifin Ahmad& Nushuh, Mahmud Yunus Abduh. 2017. Effect of adding cinnamon, clove and vanilla on reducing the formation of acrylamide in some bakery products. Research in Science and Specific Arts،Vol. 2017, no. 8, pp.2-20.
https://search.emarefa.net/detail/BIM-841195
Modern Language Association (MLA)
Lutfi, Tasbi Muhammad Rashid…[et al.]. Effect of adding cinnamon, clove and vanilla on reducing the formation of acrylamide in some bakery products. Research in Science and Specific Arts No. 8 (Dec. 2017), pp.2-20.
https://search.emarefa.net/detail/BIM-841195
American Medical Association (AMA)
Lutfi, Tasbi Muhammad Rashid& Ajami, Nivin Fahmi Muhammad& al-Wardani, Nifin Ahmad& Nushuh, Mahmud Yunus Abduh. Effect of adding cinnamon, clove and vanilla on reducing the formation of acrylamide in some bakery products. Research in Science and Specific Arts. 2017. Vol. 2017, no. 8, pp.2-20.
https://search.emarefa.net/detail/BIM-841195
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 17-20
Record ID
BIM-841195