Determination of Acrylamide Levels of 'Izmir Gevregi' and Effects of Cooking Parameters on Acrylamide Formation

摘要

Acrylamide level of "Izmir gevregi" samples were detected by liquid chromatography—tandem mass spectrometry. Thirty samples of "Izmir gevregi" supplied from bakeries were analyzed to determine acrylamide levels for the first time. The average acrylamide level of "Izmir gevregi" samples was found to be 68.63 μg/kg. In this study, "Izmir gevregi" samples were cooked in laboratory conditions, first at 3 different time intervals at 280, 285, and 290 °C, after immersing in grape molasses. Snapped "Izmir gevregi" dough samples were also immersed in grape molases, mulbery molasses, and burned sugar solutions at different time intervals and cooked. We detected that acrylamide formation was increased by the incease of cooking temperature, time, and by using the same molasses several times. For the reduction of acrylamide level, KG was added to dough formulations at different levels. Adding of KC1 to dough at 25% and 50% of NaCl content decreased acrylamide values from 101.27 μg/kg to 69.88 and 51.91 μg/kg. By reducing sugar, protein, HMF, pH, and moisture content, L~*, a~*, and b~* parameters were also determined in "Izmir gevregi" samples.