The effect of maturity stages of banana on the formation of acrylamide in banana fritters
The effect of maturity stages of two varieties of banana (Musaparadisiaca variety Awak and Abu) on the formation of acrylamide was obtained in banana fritters, the most mature banana had significantly (p < 0.05) higher concentrations of reducing sugars; however, the concentrations of free amino a...
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| Format: | Article |
| Language: | English |
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Elsevier
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30537/ http://psasir.upm.edu.my/id/eprint/30537/1/The%20effect%20of%20maturity%20stages%20of%20banana%20on%20the%20formation%20of%20acrylamide%20in%20banana%20fritters.pdf |
| _version_ | 1848846705497210880 |
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| author | Daniali, Gisia Selamat, Jinap Hanifah Lioe, Nuryani Hajeb, Parvaneh |
| author_facet | Daniali, Gisia Selamat, Jinap Hanifah Lioe, Nuryani Hajeb, Parvaneh |
| author_sort | Daniali, Gisia |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of maturity stages of two varieties of banana (Musaparadisiaca variety Awak and Abu) on the formation of acrylamide was obtained in banana fritters, the most mature banana had significantly (p < 0.05) higher concentrations of reducing sugars; however, the concentrations of free amino acids at different maturity stages were relatively similar (p > 0.05). The study indicated that reducing sugars had a significant (p < 0.05) and strong correlation (R2 = 0.92 for Abu, R2 = 0.82 for Awak) with the formation of acrylamide compared to asparagine. The formation of acrylamide in both banana varieties was enhanced with an increase in both reducing sugars (glucose and fructose). This research demonstrated that the formation of acrylamide was strongly dependent on the concentration of, both glucose and fructose. |
| first_indexed | 2025-11-15T09:06:57Z |
| format | Article |
| id | upm-30537 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:06:57Z |
| publishDate | 2013 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-305372015-10-08T04:49:09Z http://psasir.upm.edu.my/id/eprint/30537/ The effect of maturity stages of banana on the formation of acrylamide in banana fritters Daniali, Gisia Selamat, Jinap Hanifah Lioe, Nuryani Hajeb, Parvaneh The effect of maturity stages of two varieties of banana (Musaparadisiaca variety Awak and Abu) on the formation of acrylamide was obtained in banana fritters, the most mature banana had significantly (p < 0.05) higher concentrations of reducing sugars; however, the concentrations of free amino acids at different maturity stages were relatively similar (p > 0.05). The study indicated that reducing sugars had a significant (p < 0.05) and strong correlation (R2 = 0.92 for Abu, R2 = 0.82 for Awak) with the formation of acrylamide compared to asparagine. The formation of acrylamide in both banana varieties was enhanced with an increase in both reducing sugars (glucose and fructose). This research demonstrated that the formation of acrylamide was strongly dependent on the concentration of, both glucose and fructose. Elsevier 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30537/1/The%20effect%20of%20maturity%20stages%20of%20banana%20on%20the%20formation%20of%20acrylamide%20in%20banana%20fritters.pdf Daniali, Gisia and Selamat, Jinap and Hanifah Lioe, Nuryani and Hajeb, Parvaneh (2013) The effect of maturity stages of banana on the formation of acrylamide in banana fritters. Food Control, 32 (2). pp. 386-391. ISSN 0956-7135 10.1016/j.foodcont.2013.01.006 |
| spellingShingle | Daniali, Gisia Selamat, Jinap Hanifah Lioe, Nuryani Hajeb, Parvaneh The effect of maturity stages of banana on the formation of acrylamide in banana fritters |
| title | The effect of maturity stages of banana on the formation of acrylamide in banana fritters |
| title_full | The effect of maturity stages of banana on the formation of acrylamide in banana fritters |
| title_fullStr | The effect of maturity stages of banana on the formation of acrylamide in banana fritters |
| title_full_unstemmed | The effect of maturity stages of banana on the formation of acrylamide in banana fritters |
| title_short | The effect of maturity stages of banana on the formation of acrylamide in banana fritters |
| title_sort | effect of maturity stages of banana on the formation of acrylamide in banana fritters |
| url | http://psasir.upm.edu.my/id/eprint/30537/ http://psasir.upm.edu.my/id/eprint/30537/ http://psasir.upm.edu.my/id/eprint/30537/1/The%20effect%20of%20maturity%20stages%20of%20banana%20on%20the%20formation%20of%20acrylamide%20in%20banana%20fritters.pdf |