Reduction of Acrylamide in Plant-Based Foods through Traditional and Innovative Fermentation Techniques
Abstrak
Acrylamide (AA), a heat-induced compound classified as a probable carcinogen, is commonly formed in plant-based baked goods and chips through the Maillard reaction. As the demand for healthier and more sustainable food production increases, innovative and natural solutions for acrylamide reduction have gained significant attention. This chapter explores the role of fermentation in reducing acrylamide levels, the impact of different starter cultures and fermentation parameters on acrylamide precursors, and the sensory quality improvements associated with this process. Furthermore, sensory analysis results are examined to assess consumer acceptance, providing valuable insights for industrial applications. By highlighting fermentation as a sustainable technology that enhances food safety and sensory attributes, this chapter aims to contribute to the scientific literature and support the development of safer, high-quality food products.
Penulis (1)
Derya Ozalp Unal
Akses Cepat
- Tahun Terbit
- 2025
- Bahasa
- en
- Sumber Database
- CrossRef
- DOI
- 10.5772/intechopen.1011476
- Akses
- Open Access ✓