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Related Concept Videos

Flat Belts: Problem Solving01:28

Flat Belts: Problem Solving

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Flat belts are crucial in many industrial applications as they help transmit power from one pulley to another. The concept of forces and moments is used to determine the maximum moment on a pulley. For instance, consider a flat belt that wraps around two pulleys, A and B, with radii of 30 cm and 10 cm, respectively. The angle between the belt and the horizontal is 20 degrees at the pulleys. As pulley B rotates clockwise and drives pulley A, tension T2 is caused at one end of the belt, while...
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Related Experiment Video

Updated: Oct 16, 2025

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Low Acrylamide Flatbreads from Colored Corn and Other Flours.

Xueqi Li1, Talwinder Kahlon2, Selina C Wang1,3

  • 1Olive Center, University of California, Davis, CA 95616, USA.

Foods (Basel, Switzerland)
|October 23, 2021
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Summary

This study evaluated acrylamide levels in various flatbreads, finding levels ranging from 0 to 49.1 µg/kg. These results suggest that many flatbreads can be considered low-acrylamide functional foods.

Keywords:
acrylamideasparaginebeetsbroccolicolored corn flatbreadshuman healthpeanut mealproximate analysisquinoawheat

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Area of Science:

  • Food Science
  • Toxicology
  • Nutritional Chemistry

Background:

  • Dietary acrylamide, formed during high-heat processing of plant-based foods, is associated with genotoxic, carcinogenic, and neurotoxic effects.
  • Flatbreads are widely consumed, necessitating an understanding of their acrylamide content.
  • Pigmented corn flours possess health-promoting phenolic and anthocyanin compounds.

Purpose of the Study:

  • To evaluate the acrylamide content in experimental flatbreads made from various corn flours.
  • To assess the proximate composition of these flatbreads.
  • To explore the potential of flatbreads as low-acrylamide functional foods.

Main Methods:

  • Six experimental flatbreads were prepared from white, blue, red, and yellow corn flours.
  • Acrylamide content was quantified using high-performance liquid chromatography/mass spectrometry (HPLC/MS).
  • Proximate analysis (protein, fat, carbohydrate, mineral, water content) was performed using standard methods.

Main Results:

  • Acrylamide content varied across the 16 evaluated flatbreads, ranging from 0 to 49.1 µg/kg.
  • Proximate analysis revealed significant differences in protein and fat content among the flatbreads.
  • No significant differences were observed in carbohydrate, mineral, or water content.

Conclusions:

  • The evaluated flatbreads demonstrate potential as low-acrylamide functional foods.
  • The findings contribute to understanding dietary acrylamide exposure from heat-processed cereal products.
  • Further research can explore optimizing flatbread composition for reduced acrylamide formation and enhanced health benefits.