The addition of lupin protein isolates reduced acrylamide levels in potato crisps but impacted firmness and increased oil uptake. Lupin protein isolates show potential as a coating agent to reduce acrylamide, warranting further investigation. Future studies should focus on protein characterization, expanding to other food categories, and examining the interplay between lipid oxidation and Maillard reaction during frying for a comprehensive understanding.
Assessing the addition of lupin for the production of dough-based potato crisps and reduction of acrylamide
De Pascale S.;Scaloni A.;Troise A. D.
2024
Abstract
The addition of lupin protein isolates reduced acrylamide levels in potato crisps but impacted firmness and increased oil uptake. Lupin protein isolates show potential as a coating agent to reduce acrylamide, warranting further investigation. Future studies should focus on protein characterization, expanding to other food categories, and examining the interplay between lipid oxidation and Maillard reaction during frying for a comprehensive understanding.File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
20240917_IMARS-15_Abstract_Book.pdf
solo utenti autorizzati
Tipologia:
Abstract
Licenza:
NON PUBBLICO - Accesso privato/ristretto
Dimensione
2.79 MB
Formato
Adobe PDF
|
2.79 MB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
