3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

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Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology these kinds of products such as darkness, yellowness, appearance, stickiness, crispness, oiliness, flavour, off-flavour, saltiness, sweetness and overall acceptability. Changes in colour were observed in pancakes prepared under different heating programmes, where darkness and crispness were more intensive in pancakes prepared at higher temperature of frying. no differences in evaluated sensory properties mentioned above were found out in any case of L-asparaginase application (P = 99 %) that was consider as a great advantage of the presented effective way of acrylamide reduction in food products 24 . AA (ng/g FW) . 700 600 500 400 300 200 100 0 without enzyme 2 U/g FW of enzyme; 10 min/ 37 °C incubation 10 U/g FW of enzyme; 10 min/ 37 °C incubation Marabel Bellarosa Fig. 3. Amount of acrylamide (AA) in raw potatoes (varieties Marabel and bellarosa) after enzymatic treatment (L-asparaginase produced by A. oryzae applied at concentration of 2 and 10 u g –1 Fw and incubated at 37 °C for 10 min) and following heat treatment at 180 °C for 20 min AA (ug/kg FW) . 800 700 600 500 400 300 200 100 0 without enzyme 1 U/g FW of enzyme, 30 min/ 37°C incubation 175 °C/20 min 180 °C/20 min 200 °C/20 min Fig. 4. Amount of acrylamide (AA) in pancakes prepared from potato-wheat powder at different heating temperatures (175 °C, 180 °C and 200 °C) for 20 min with previous enzymatic treatment (L-asparaginase produced by A. oryzae applied at concentration of 1 u g –1 Fw and incubated at 37 °C for 30 min) Conclusions Since the acrylamide occurrence in foods and its potentiality to cause detrimental affects on human health attracts attention in all over the word, the effort to minimize its level in foods and consequently the human exposure to acrylamide is extremely advisable. Among many ways of acrylamide reduction the application of enzyme in order to prevent acry- s542 lamide formation is feasible and effective without any undesirable effect on sensory quality of final products. For that reason, this procedure is protected by the patent application filed with the Industrial Property Office of the Slovak Republic under the number 5027-2006. This work was supported by the Slovak Research and Development Agency under the contract No. COST-0015-06. REFEREnCES 1. Tareke E., Rydberg P., Karlsson P., Eriksson S., Tornqvist M.: J. Agric. Food Chem. 50, 4998 (2002). 2. JECFA 2005 64th meeting Rome, 8-17 February 2005: http://www.who.int/ipcs/food/jecfa/summaries/summary_report_64_final.pdf 3. IARC. Acrylamide. In IARC Monographs on the evaluation of carcinogen risk to humans: some industrial chemicals. International Agency for Research on Cancer, 60, p. 389, Lyon, France 1994. 4. Commission Recommendation of 3 May 2007 on the monitoring of acrylamide levels in food (notified under document number C(2007) 1873). 5. Hogervorst J. G., Schouten L. J., Konings E. J., Goldbohm R. A., Van Den Brandt P. A.: Cancer Epidemiol. Biomarkers Prevent. 16, 2304 (2008). 6. Olesen P. T., Olsen A., Frandsen H., Frederiksen K., Overvad K., Tjonneland A.: Int. J. Canc. 122, 2094 (2008). 7. FAO/WHO (2002): Opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in food, Brussels, 3 July 2002. 8. Mottram D. S., Wedzicha B. L., Dodson A. T.: nature 419, 448 (2002). 9. Stadler R. H., Blank I., Varga n., Robert F., Hau J., Guy P. A., Robert M. C., Riediker S.: nature 419, 449 (2002). 10. Zyzak D. V., Sanders R .A., Stojanovic M., Tallmadge D. H., Eberhart B. L., Ewald D. K., Gruber D. C., Morsch T. R., Strothers M. A., Rizzi G. P., Villagran M. D.: J. Agric. Food Chem. 51, 4782 (2003). 11. Yaylayan V. A., Wnorowski, A., Perez-Locas C.: J. Agric. Food Chem. 51, 1753 (2003). 12. Biedermann M., Grob K.: Mitt. Geb. Lebensmitt. Hyg. 94, 406 (2003). 13. Ciesarová Z., Kiss E., Kolek, E.: Czech J. Food Sci. 24, 133 (2006). 14. CIAA Acrylamide Toolbox [on-line]. Brussels : Confederation of the Food and Drink Industries of the European Union, 11 December 2007. 15. Ciesarová Z.: Chem. Listy 99, 483 (2005). 16. Kolek E., Šimon P., Šimko P.: J. Food Sci. 72, E341 (2007). 17. Kolek E., Šimko P., Šimon P., Gatial, A.: J. Food nutr. Res. 46, 39 (2007). 19. Senyuva H. Z., Gökmen V.: Food Add. Contam. 22, 214 (2005).
Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology 20. Ciesarová Z., Kiss E., Boegl P.: J. Food nutr. Res. 45, 141 (2006). 21. FDA 2006 Agency Response Letter GRAS notice no. GRn 000201. 22. FDA 2007 Agency Response Letter GRAS notice no. GRn 000214. s543 23. JECFA 2007 68th meeting Geneva, 19-28 June 2007: http://www.who.int/ipcs/food/jecfa/summaries/summary68.pdf 24. Ciesarová Z., Kukurová K.: Proc. ICC International Conference Bosphorus 2008, Istanbul 24-26 April 2008, p. 197.
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3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

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