e-journal

Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips

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The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest
mitigation of acrylamide formation in overfried chips was obtained with 0.1% calcium lactate. All browning indexes of fortified shrimp chips, whether deep-fried or microwavepuffed,were reduced. L* values of microwave-puffed shrimp chips were higher than those of deep-fried shrimp chips, whereas a* and b* values and browning indexes were lower.
Color differences (DE) between deep-fried puffed shrimp chips fortified with calcium salts and a control sample were higher than 5, and the sensory scores of shrimp chips were significantly decreased by the addition of calcium lactate.

Keywords:
acrylamide calcium fortification deep-frying puffed shrimp chips sensory evaluation

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Informasi Detail

Judul Seri

j o u rnal of food and drug a n a l y s i s

No. Panggil

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Penerbit

: Elsevier Taiwan., 2016

Deskripsi Fisik

j o u rnal of food and drug a n a l y s i s 2 4 ( 2 0 1 6 ) 1 6 4 e1 7 2

Bahasa

English

ISBN/ISSN

-

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

-

Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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