Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology

摘要

Considering the importance of acrylamide in heated foods, a study was conducted to find optimum conditions for roasting that will produce minimal acrylamide concentration in tropical almond nuts. The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) roasting conditions that affect the acrylamide concentration were the main effect of roasting temperature and the quadratic effects of the independent variables. The minimum acrylamide value (V] = 41.848 |ig/kg) was achieved at a roasting temperature of 150℃, roasting time of 14.19 min and a loading capacity of 20.20 g/m2 respectively.