Mitigation of acrylamide formation during malt processing

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930en_US
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorBasinci, Fatma
dc.contributor.authorMogol, Burce Atac
dc.contributor.authorGuler, Safure
dc.contributor.authorGokmen, Vural
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2022-05-20T11:40:33Z
dc.date.available2022-05-20T11:40:33Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractIn this study, addition of asparaginase and glycine were tested for mitigation of acrylamide in roasted malt. Free asparagine and reducing sugars increased during germination of barley. Increasing the roasting temperature increased rate of acrylamide formation and browning in malt. Application of asparaginase (3000 and 4000 ASNU/kg) and glycine (3000, 4000 and 5000 ppm) on green malt before kilning had a limiting effect on acrylamide formation at high roasting temperatures. Acrylamide levels decreased around 32% by application of asparaginase at the level of 4000 ASNU/kg. Acrylamide levels decreased around 22% by the application of glycine at the level of 5000 ppm. With the application of enzyme and glycine in combination, the decrease in acrylamide was around 50%. The colour of dark roasted malt samples was not affected from asparaginase treatment; however, application of glycine caused darker colour, probably due to the increased rate of the Maillard reaction. Overall, the results indicated that dark roasted malts with significantly lower acrylamide content can be produced by using asparaginase and glycine treatments. © 2022en_US
dc.identifier.citationBasinci, F., Mogol, B. A., Guler, S., Gökmen, V., & Koksel, H. (2022). Mitigation of acrylamide formation during malt processing. Journal of Cereal Science, 106 doi:10.1016/j.jcs.2022.103485en_US
dc.identifier.doi10.1016/j.jcs.2022.103485en_US
dc.identifier.issn0733-5210en_US
dc.identifier.scopus2-s2.0-85129235649en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2022.103485
dc.identifier.urihttps://hdl.handle.net/20.500.12713/2690
dc.identifier.volume106en_US
dc.identifier.wosWOS:000798561700003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamit
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcrylamideen_US
dc.subjectAsparaginaseen_US
dc.subjectBarleyen_US
dc.subjectGlycineen_US
dc.subjectMalten_US
dc.titleMitigation of acrylamide formation during malt processingen_US
dc.typeArticleen_US

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