Rosana Moreira | Texas A&M University (original) (raw)

Rosana Moreira

Uploads

Papers by Rosana Moreira

Research paper thumbnail of Vacuum frying of high-quality fruit and vegetable-based snacks

LWT - Food Science and Technology, 2008

Research paper thumbnail of Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum Frying

Journal of Food Science, 2004

Acrylamide (AA) is an industrial chemical formed in some foods; particularly starchy foods, durin... more Acrylamide (AA) is an industrial chemical formed in some foods; particularly starchy foods, during heating process such as frying, baking and roasting. AA is proven to be carcinogenic in animals and a probable human carcinogen formed in foods by the reaction of free amino acid with reducing sugars as part of the Maillard reaction during heating under high temperature and low moisture conditions. Therefore, the aim of this study was to use aqueous extract of roselle as a natural source of antioxidants to reduce AA formed in potato chips. The results showed that the percentages of reduction of AA were 10.1% and 12.92% in samples that were treated with 1% of aqueous extract of roselle and soaked at 10 and 20 mins respectively. There was observed increase in AA reduction by it was 75.41% and 82.46% after soaking at 10 and 20 mins respectively with 5% extract. Conclusively, the aqueous extract of roselle is effective in reducing the AA formed in potato chips due as it contains of antioxidant compounds.

Research paper thumbnail of Vacuum frying of high-quality fruit and vegetable-based snacks

LWT - Food Science and Technology, 2008

Research paper thumbnail of Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum Frying

Journal of Food Science, 2004

Acrylamide (AA) is an industrial chemical formed in some foods; particularly starchy foods, durin... more Acrylamide (AA) is an industrial chemical formed in some foods; particularly starchy foods, during heating process such as frying, baking and roasting. AA is proven to be carcinogenic in animals and a probable human carcinogen formed in foods by the reaction of free amino acid with reducing sugars as part of the Maillard reaction during heating under high temperature and low moisture conditions. Therefore, the aim of this study was to use aqueous extract of roselle as a natural source of antioxidants to reduce AA formed in potato chips. The results showed that the percentages of reduction of AA were 10.1% and 12.92% in samples that were treated with 1% of aqueous extract of roselle and soaked at 10 and 20 mins respectively. There was observed increase in AA reduction by it was 75.41% and 82.46% after soaking at 10 and 20 mins respectively with 5% extract. Conclusively, the aqueous extract of roselle is effective in reducing the AA formed in potato chips due as it contains of antioxidant compounds.

Log In