Comparative Study of Nitrosamine in Roasted Food Base on the Roasting Methods-Reference-Cited by-同舟云学术

Comparative Study of Nitrosamine in Roasted Food Base on the Roasting Methods

Published:2016-01 Issue: Volume:50 Page:23-26
ISSN:2300-9675
Container-title:International Letters of Natural Sciences
language:
Short-container-title:ILNS

Author:

Ogunmodede O.T.¹,Ojo A.A.¹,Jegede O.²

Affiliation:

1. Afe Babalola University

2. College of Education

Abstract

The present study examined the interrelationships of roasting methods and nitrosamine compounds (NA) content in eleven food sample investigated. The total level of NA in examined food ranged from 1.1x10-3 μg per g in oven roasted white maize to 5.0x10-3 μg per g in wood roasted pig meat that is lower than the legal level in WHO (0.001 μg per kg ). The significant increase of NA concentration in all food samples on roasting was observed. Methods of roasting have significant effects on the level of nitrosamine in each of the material used.

Publisher

SciPress Ltd

Subject

General Medicine

Link

https://www.scipress.com/ILNS.50.23.pdf

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