Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert

Abstract

Acrylamide and 5-hydroxymethylfurfural (HMF), end products of Maillard reaction in heat-treated products, are known to have carcinogenic effects on human health. The present work thus investigated the effects of six different food additives (acetic acid, CaCl2, glycine, NaCl, NaHCO3, and sucrose), three different doses (0, 1.5, and 3%, w/w), and two frying durations (30 and 40 min) at 200°C on physicochemical properties of tray kadayif, a famous Turkish dessert. The lowest acrylamide formation was achieved with CaCl2, glycine, and NaCl additives; and the lowest HMF formation was achieved with glycine and NaHCO3 additives. Moreover, increasing frying durations from 30 to 40 min increased acrylamide and HMF levels of the control samples without any additives; but, the effects of frying durations on acrylamide and HMF levels of additive supplemented samples varied with the type and dose of additives. It was concluded that food additives and frying durations could be used as an efficient tool to control Maillard reaction in tray kadayif. The present work provided findings that can be effective in the optimisation of kadayif formulation and process conditions for large-scale industrial production of this popular dessert.