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KMID : 1007520230320081028
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Food Science and Biotechnology
2023 Volume.32 No. 8 p.1028 ~ p.1037
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Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment
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Lee Min-Gyu
Han Hye-Bin
Ham Seung-Hwan
Lee Su-Yoon
Choi Young-Jin
Kim Sang-Ho
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Abstract
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This study aimed to determine what conditions were needed to reduce the production of acrylamide when balloon flower roots [Platycodon grandiflorum (Jacq. A. DC.)] were heated. The conditions of temperature, time, and the type of equipment (i.e., consumer appliance or industrial equipment) were the important variables in the experiment. The official criterion for a recommended standard of acrylamide in tea product is less than 1000 μg/kg as determined by the Ministry of Food and Drug Safety in South Korea. A response surface methodology was used to determine whether the heated samples met the safety requirements. The most significant condition for consumer appliances was time and for industrial equipment was temperature. The optimal roasting time was 3.01 min with a consumer appliance and 4.18 min with industrial equipment at 110 ℃, a typical temperature in the field. The acrylamide content of the tested sample was significantly in agreement with the predicted amount (R2?>?0.950).
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KEYWORD
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Balloon flower root, Roasting process, Acrylamide, Response surface methodology, Response surface plot
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