Abstract:
Cinnamon spice contains many antioxidants to scavenge the free radicals and reduce all kinds of harmful compounds like HAAs etc. Modern technologies used for cooking such as use of superheated steam can be beneficial to reduce the formation of HAAs. The current study was based on the use of cinnamon spice in the roasted mutton patties to mitigate the formation of the HAAs in the roasted patties with superheated steam roasting. The results showed significant difference (P<0.05) in the content of both polar and non-polar HAAs in cinnamon treated patties. Cinnamon treated patties showed higher significant decline in polar HAAs (23.52-12.41 ng/g) while non-polar HAAs (16.08-9.51 ng/g) from 0.5%-1.5% respectively as compared to control 45.81 ng/g polar and 35.09 ng/g non-polar HAAs. The significant (P<0.05) polar HAAs reduced were PhIP, DMIP, IQx and 8-MeIQx while non-polar were Harman and Norharman. Both spices and superheated steam controlled HAAs to a significant level in mutton patties.
Page(s):
171-171
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
antioxidants
,
Spices
,
Heterocyclic amines
,
roasting
References:
References are not available for this document.
Citations
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