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Sources of variability of acrylamide levels in a cracker model
Robert A Levine1, Robert E Smith
1Total Diet and Pesticide Research Center, United States Food and Drug Administration, 11510 W 80 St, Lenexa, Kansas 66214, USA. RLevine@ora.fda.gov
Abstract:
Surveys determining amounts of acrylamide formed as a byproduct of cooking in frequently consumed fried and baked foods have sometimes found variability in the levels, even when comparing items having similar ingredients and cooking procedures. To better understand the sources of variability, the effects of different ingredients on formation and elimination of acrylamide were studied in a model system based on wheat flour and water, that resembled crackers. It was found that NaHCO3 eliminated acrylamide. To a lesser extent, NH4HCO3, cysteine, sodium bisulfite, and ascorbate also enhanced elimination. Some ingredients, including citric acid, ferulic acid, and NaCl, were found to decrease the amount of acrylamide produced while having little or no effect on elimination. Asparagine, but not reducing sugar, caused a large increase in acrylamide formation.
