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    Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

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    Journal Article (329.1Kb)
    Date
    2021-07-13
    Author
    Udomkun, P.
    Swennen, R.
    Masso, C.
    Innawong, B.
    Fotso Kuate, A.
    Alakonya, A.
    Vanlauwe, B.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64).
    https://dx.doi.org/10.1111/ijfs.15257
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7199
    IITA Authors ORCID
    Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997
    Rony Swennenhttps://orcid.org/0000-0002-5258-9043
    Cargele Massohttps://orcid.org/0000-0002-3980-6832
    Fotso Kuate, A.https://orcid.org/0000-0002-5247-7519
    bernard vanlauwehttps://orcid.org/0000-0001-6016-6027
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1111/ijfs.15257
    Research Themes
    Biotech and Plant Breeding; Natural Resource Management; Nutrition and Human Health; Plant Production and Health
    Agrovoc Terms
    Acrylamide; Frying; Chemical composition; Plantains; Larix eurolepis; Ripening stage
    Regions
    Africa; Central Africa
    Countries
    Cameroon
    Hubs
    Eastern Africa Hub; Central Africa Hub
    Journals
    International Journal of Food Science and Technology
    Collections
    • Journal and Journal Articles4469
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