Effect of damaged starch on acrylamide

formation in whole wheat flour based Indian traditional staples, chapattis and pooris

(Mehrajfatema Z. Mulla , Vikas R. Bharadwaj , Uday S. Annapure , Rekha S. Singhal )

Presented by

Rati gupta

Mtech FBT (I)

Critical Review

Introduction

Acrylamide is a chemical that can form in some foods during high-temperature cooking processes.

Formation - follows different routes in conjunction with the Maillard reactions system in food products, where the asparagine route is the major one for formation of acrylamide

Shows neurotoxic effects in humans and also classified as a “probable human carcinogen” (IARC, 1994).

The mutagenic and carcinogenic properties of acrylamide are assumed to depend on the epoxy metabolite, glycidamide (reviewed by Rice, 2005).

Almost 90% of the wheat produced in India is consumed in the form of chapatti and only 10% is consumed in the form of bread , biscuits and cakes.

Substantial variation that has been found in acrylamide concentration in wheat based foods cannot wholly be explained on the basis of processing conditions

Damaged starch refers to small particles of starch broken away from the main starch granules in wheat during milling.

- hydrate more easily during dough preparation

- affects the water absorption and dough mixing

Summary of the paper

Aim : To investigate the influence of damaged starch on acrylamide formation in whole wheat flour based products, chapattis and pooris.

Methodology :• Four different locally available wheat varieties milled under

similar milling conditions • Damaged starch content – AACC method 76-30A• Acrylamide analysis by LC/MS/MS• Further , they took cultivar ( lokwan), prepared flours with

different damaged starch content by changing the milling conditions.

• Three variables were used in milling are : 1. Feed rate – 0.21,0.63, 1.05 min per 200g

2. Aperture – 2, 3, and 4 mm

3. Moisture content – 9.4 %, 14.7 %, 20%

• Damaged starch content – AACC 76-30A(2000) method• Reducing sugar content- AOAC 939.03(1995) method• Dough preparation• Determination of pH value• Preparation of chappatis (described by Ghodke et al.2007)

and pooris• Acrylamide determination- LC/MS/MS

• Sensory analysis of the samples – based on 9 point hedonic scale

• Lastly they have evaluated the efficacy of different mitigating components in their system.

These additive have been selected on the basis of their mechanism to interfere with acrylamide formation. Some of the mechanisms are:

- Lowering the pH- Prevention of schiff base formation (for ex. Cations such as Ca+2) - Encouraging competitive reactions( for ex. free amino acids)

- Effective post-Amadori inhibitor(for ex. Vitamin B1 )

• The efficacy was checked by comparing these flours with the control flour.• The evaluated additives were –

Citric acid , Glycine , L-Lysine , L- Cysteine , Calcium chloride, Calcium-L- lactate, Biotin, Thiamine

Results and Observations Four wheat cultivar milled under similar conditions• Correlation between damaged starch content and acrylamide

content of the chapattis and pooris • At lower damaged starch content(26%)-acrylamide content in

pooris was 87% more than in chapattis

• At higher damaged starch content (e.g. 30%) - the

corresponding increase was 289% .

Lokwan cultivar milled under different conditions

• Obtained flours with damaged starch content in the range of 6- 28%• There was increase in reducing sugars with increase in damaged

starch content.• They observed that acrylamide content in both products increased

with an increase in damaged starch content of whole wheat flours.• They found that in all cases, the deep-fat fried pooris had higher

acrylamide content than chapattis baked on a hot pan.

Damaged starch Acrylamide content(µg/kg)

Chappatis Pooris

6.23 % (lowest) 12.5 ± 1.50 25.5 ± 2.53 (min)

28.12 %(highest) 65.5 ± 2.30 130.55 ± 2.50 (max)

Inference :• Some mechanisms other than Maillard reaction may also be

involved in the acrylamide formation in pooris.• Lipids may contribute to the formation of acrylamide in

pooris. Conclusion:• Reducing sugar of whole wheat flour increased with an

increase in damaged starch content of whole wheat flour. • Damaged starch content showed a strong positive correlation

with acrylamide formation in chapattis as well as in pooris. • Chapattis had lower acrylamide content than pooris in all

cases.• Among the various compounds screened for reducing the

acrylamide content in pooris, calcium chloride at 100 µmol/g flour was the most effective.

Significance of area of research

• Acrylamide has been extensively investigated and has a large database of very complex toxicity, pharmacokinetic and mode of action studies.

• Acrylamide is carcinogenic in rodents and produces toxic effects on the reproductive and nervous systems

• Only neurotoxicity has been demonstrated in humans• Some of the toxic effects are -

DNA and Protein Adducts

Mutagenicity

Chromosomal aberrations, Sister chromatid exchange

DNA Repair and Unscheduled DNA Synthesis

Cell Transformation

Genetic Toxicity of Glycidamide

Carcinogenicity

Critical Analysis

Important features of paper

Significant correlation is found between damaged starch and acrylamide

Chapattis and pooris – attractive system

Use of LC/MS/MS analysis for acrylamide – efficient and popular

Investigates the efficacy of different additives in their system

Originality

• A lot of information has been reported on the role of damaged starch on dough properties and baking quality of bread, bread staling,chappati quality ,water absorption of the flour etc but its role on acrylamide formation is scantily reported.

• Some of the papers are:

1. Effect of damaged starch levels on flour-thermal behaviour and bread staling

- Alberto E. Leon,Gabriela N.Barrera , Pablo D. Ribotta(2006)

2. Effect of damaged starch on the chapati-making quality of whole wheat flour

- Haridas Rao,P;Leelavali,K;Shurpalekar,S.R.(1989)

 

3.Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality

-S.K. Ghodke, Laxmi Ananthanarayan , Lambert Rodrigues(2009)

• There are also several papers on impact of flour type, nitrogen amount , formulation and processing parameters , baking conditions , dough formula etc on acrylamide formation in different food products .

Some of the papers are –

1.Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

-Achim Claus, Melanie Mongili, Georg Weisz, Andreas Schieber , Reinhold Carle(2007)

2.Impact of nitrogen amount and timing on the potential of acrylamide formation in winter wheat (Triticum aestivum L.)

-E.A. Weber, S. Graeff, W.-D. Koller, W. Hermann, N. Merkt, W. Claupein(2007)

 

3.Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

- Edoardo Capuano et al.(2009)

Increase in damaged starch content is correlated to increase in reducing sugar content of the flour.

- Apling , Kentjones , & Amos, 1962

Extent of milling affects reducing sugars. -Sadd , Hamlet, & Liang, 2008

Acrylamide is formed by the Maillard reaction of asparagine and carbonyl sources such as reducing sugars.

- Stadler et al.,2002 and Mottram et al.,2002

Already known…

The idea is novel.

Direct relationship between damaged starch and acrylamide formation

Chapattis and pooris

Starch damage is a logical and inevitable consequence

A real concern

Cont…

No new methodology and techniques were used

Sufficient information to warrant this paper and length of the paper is also sufficient

Technical correctness

Technically correct – standard methods used – analysis done in triplicate – results were expressed as mean ± standard deviation(SD)

Author could have taken the following points into consideration :

- cropping treatments and genotypes(Martinek et al.)

- storage conditions and time (sudesh Jood,Amin C.Kapoor and Ram Singh(1991))

Any potential side effect could be taken into consideration when evaluating cations.

- Ca+2 could change the reaction path from the Maillard reaction toward

dehydration of glucose leading to excessive formation of HMF(hydroxyl methyl furfural)

- HMF and its metabolized molecule (for ex. 5-sulfooxymethylfurfural (5-SMF))can be toxic

Assumption were reasonable

Reasoning was logical

Lipids oxidation products conribute to acrylamide formation

- Zamora, R.; Hidalgo (2007) and Zamora, R.; Gallardo, E.; Hidalgo, F. J.(2009)

Clear explanation behind the selection of different mitigating components

Internal contradictions

Heading correction in results and discussion section

No relevance of radiation to reducing sugar and wheat starch in their study.

In section 3.2 Author has not explained the relevance of moisture content in chappatis and pooris

Conflicting data was found regarding gluatamine amino acid

- Claeys et al. (2005) observed an increase in acrylamide

- Bra˚then et al., 2005 observed a decrease in acrylamide

In section 2.1 chemicals and consumables, they have not mentioned the three other wheat cultivar used

Sample preparation is not clear

- They should have mentioned that x kg grain was milled under y conditions as given in the paper by Ghodke et al.(2009).

In section 2.2.5, could directly refer the original paper.

have not mentioned that why they have chosen lokwan wheat cultivar

Clarity Language – easy to follow and understand

Paper is complete with the work as it should be according to topic stated.

Paper always stuck to its subject

The paper has certain ambiguities :

- need of taking four wheat varieties

- chosen lokwan wheat cultivar for their further studies.

In discussion authors have cite Ananthaswamy,Vakil,and Sreenivasn(1970), in explaining the effect of radiation dose leading to increase in reducing sugars but fails to correlate it with the present study.

Bibliography

The author cites all the references in the text and vice versa

The manuscript accurately represents statements in cited references

The references are complete and as per guideline.

Title and Abstract

Title is suitable for the paper and it is self explanatory.

Title is “Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris.

Abstract does not bring out the main points of the paper and could have been phrased in a better manner

 They have just mentioned the damaged starch and acrylamide content range instead of telling any correlation they have found in their studies.

Illustrations and Tables

Illustrations are clear and legible. 

The results of damaged starch and reducing sugars in lokwan cultivar could be presented in tabular form along with the simple correlation graphs .

Results could have been presented in a tabular form

-E.g. Ghodke et al. (2009)

Aperture (mm)

Feedrate(min-1)

Moisture

content(

%)

Damaged starch(%)

Reducing sugar(g/100g)

Acrylamide(µg/kg)

chappati pooris

X Y Z 1 2 3 4

A B C 1.5 2.2 3.3 4.4

M N O 1.8 2.7 3.9 5

Results in tabular form - better to understand for reader

Values in table are virtual

Suggestions Enzymatic/ colorimetric methods can be used in place of

amperometric method

- These gave best overall results when compared with other methods used nowadays and also suitable for small or large sample, gives reliable results for both hard and soft wheats.

Could have taken more wheat varieties other than these locally available varieties

- Effect of cultivar and enviorment on quality characterstics of spring wheat(Lukow et al,1990)

Could have used different milling methods

- Effect of different milling methods on composition of whole wheat flour( Pichan Prabhasankar and Punaroor Haridas Rao,2001)

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effects of protein and starch.Journal of the Science of Food and Agriculture 43,674-685

• Claeys, W. L., De Vleeschouwer, K., & Hendrickx, M. E. (2005). Quantifying the formation of carcinogens during food processing: Acrylamide. Trends in Food Science and Technology, 16, 181–193.

• Claus, A., Carle, R., & Schieber, A. (2008). Acrylamide in cereal products: A review. Journal of Cereal Science, 47, 118–133.

• Ghodke, S. K., Ananthanarayan, L., & Rodrigues, L. (2009). Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality. Food Chemistry, 112, 1010–1015.

• Gökmen, V., & Senyuva, H. Z. (2007a). Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chemistry, 103, 196–203.

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Thank you