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Muhammad Nazirulzahin Mohd Hashim,Norfahana Abd-Talib,Emmy Liza Anak Yaji,Yong Tau Len Kelly,Nadia Razali,Khairul Faizal Pa’ee 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.1
Acrylamide and 5-hydroxymethylfurfural(HMF) is the product of the Maillard reaction and itsaccumulation may lead to adverse health effects. Hence,this paper aims to study the effect of L-asparaginasetreatment (E100 U/kg and E500 U/kg), frying temperatures(180 C, 190 C, 200 C) and times (2 min, 3 min, 5 min,7 min) on acrylamide and HMF content after the fryingprocess of curry puff skin. Colour development, moisturecontent, water activity analysis and sensory evaluationwere also carried out. Frying condition at 190 C for 5 minproduced desirable attributes through sensory evaluation. Furthermore, the enzyme reduced the acrylamide and HMFlevel to 2500 lg/kg and 230 lg/kg respectively. Fryingtemperature plays a crucial role in acrylamide decompositionleading to the reduction of acrylamide content. Therefore, the use of this enzyme is plausible for thereduction of acrylamide and HMF in puff skin withoutaltering the original quality.