dc.contributor.author | Udomkun, P. |
dc.contributor.author | Swennen, R. |
dc.contributor.author | Masso, C. |
dc.contributor.author | Innawong, B. |
dc.contributor.author | Fotso Kuate, A. |
dc.contributor.author | Alakonya, A. |
dc.contributor.author | Vanlauwe, B. |
dc.date.accessioned | 2021-08-03T12:05:50Z |
dc.date.available | 2021-08-03T12:05:50Z |
dc.date.issued | 2021-07-13 |
dc.identifier.citation | Udomkun, P., Swennen, R., Masso, C., Innawong, B., Fotso, A., Alakonya, A., & Vanlauwe, B. (2021). Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. International Journal of Food Science and Technology, 1-15. |
dc.identifier.issn | 0950-5423 |
dc.identifier.uri | https://hdl.handle.net/20.500.12478/7199 |
dc.description.abstract | 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). |
dc.description.sponsorship | African Union Research Grants |
dc.format.extent | 1-15 |
dc.language.iso | en |
dc.subject | Acrylamide |
dc.subject | Frying |
dc.subject | Chemical composition |
dc.subject | Plantains |
dc.subject | Larix eurolepis |
dc.subject | Ripening stage |
dc.title | Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
dc.type | Journal Article |
cg.contributor.crp | Agriculture for Nutrition and Health |
cg.contributor.crp | Maize |
cg.contributor.crp | Roots, Tubers and Bananas |
cg.contributor.affiliation | International Institute of Tropical Agriculture |
cg.contributor.affiliation | Katholieke Universiteit Leuven |
cg.contributor.affiliation | Silpakorn University |
cg.contributor.affiliation | International Maize and Wheat Improvement Center |
cg.coverage.region | Africa |
cg.coverage.region | Central Africa |
cg.coverage.country | Cameroon |
cg.coverage.hub | Eastern Africa Hub |
cg.coverage.hub | Central Africa Hub |
cg.researchtheme | Biotech and Plant Breeding |
cg.researchtheme | Natural Resource Management |
cg.researchtheme | Nutrition and Human Health |
cg.researchtheme | Plant Production and Health |
cg.identifier.bibtexciteid | UDOMKUN:2021a |
cg.isijournal | ISI Journal |
cg.authorship.types | CGIAR and developing country institute |
cg.journal | International Journal of Food Science and Technology |
cg.accessibilitystatus | Open Access |
cg.reviewstatus | Peer Review |
cg.usagerightslicense | Creative Commons Attribution-NoDerivatives 4.0 (CC BY-ND 4.0) |
cg.targetaudience | Scientists |
cg.identifier.doi | https://dx.doi.org/10.1111/ijfs.15257 |
cg.iitaauthor.identifier | Patchimaporn Udomkun: 0000-0003-0115-1997 |
cg.iitaauthor.identifier | Rony Swennen: 0000-0002-5258-9043 |
cg.iitaauthor.identifier | Cargele Masso: 0000-0002-3980-6832 |
cg.iitaauthor.identifier | Fotso Kuate, A.: 0000-0002-5247-7519 |
cg.iitaauthor.identifier | bernard vanlauwe: 0000-0001-6016-6027 |
cg.futureupdate.description | Volume and Issue number |
cg.futureupdate.required | Yes |