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Publication
Monitorização dos teores de acrilamida, humidade e gordura na produção de batata frita
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| 3.13 MB | Adobe PDF |
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Advisor(s)
Abstract(s)
A presença de compostos tóxicos em alimentos sujeitos a elevadas temperaturas tem
sido alvo de uma maior preocupação por parte dos consumidores. A acrilamida foi
descoberta em alimentos pela primeira vez em 2002 e, desde então, que a pressão exercida
sobre a indústria alimentar no sentido de realizar investigações acerca do teor desta
substância nos seus produtos alimentares aumentou.
Os produtos à base de batata, os cereais, incluindo o pão e as bolachas, o café e os seus
derivados são os alimentos que apresentam maior quantidade de acrilamida e os que mais
contribuem para a sua ingestão diária, uma vez que são géneros alimentícios que mais
fazem parte dos hábitos alimentares da população em geral.
Desta forma, este trabalho, desenvolvido na SIA, procura desenvolver e otimizar um
método de quantificação deste composto, em contexto industrial, garantindo assim o
cumprimento do estabelecido no regulamento e possibilitando a deteção e prevenção de
possíveis desvios face aos valores de referência.
Numa fase inicial procedeu-se à calibração de um equipamento presente nas linhas de
fritura que são responsáveis pela monitorização da humidade e gordura da batata frita à
saída da fritadeira. A calibração permitiu uma redução no erro associado à leitura pelo
equipamento numa média de 0,19% no caso da humidade e 2,23% no caso da gordura.
No que concerne à acrilamida, a metodologia utilizada na SIA ainda se encontra em fase
de investigação, porém foi possível verificar a influência da humidade no teor deste
composto no produto final. Em todas variedades de batata em estudo observou-se que
humidades mais baixas originavam teores de acrilamida mais elevados e vice-versa.
Desta forma, a importância do controlo da humidade em todo o processo produtivo
mostrou ser uma variável fulcral para uma maior compreensão e acompanhamento do teor
de acrilamida em batatas fritas.
PALAVRAS-CHAVE: Acrilamida, batatas fritas, humidade, gordura, açúcares, asparagina
The presence of toxic compounds in foods subjected to high temperatures has become a great matter of concern for the consumers. Acrylamide was firstly discovered in foods in 2002 and, since then, the Food Industry has been pressured to conduct research in order to detect and quantify the acrylamide content in their final food products and, consequently, to be able to delineate the limits and mitigation strategies. Potato-based products, cereals (including bread and cookies), coffee and their derivatives are the foods with the highest amount of acrylamide and which most contribute to its daily intake, once they are a big part of the eating habits of the general population they are foods that are a big part of the eating habits of the general population. Thus, this work, developed in SIA, seeks to develop and optimize a quantification method of this compound in an industrial context, ensuring compliance with the established in the regulation and enabling the detection and prevention of possible deviations from the reference values. At an early stage, the equipment responsible for monitoring the moisture and fat of the fries when leaving the fryer was calibrated. The calibration allowed a reduction in reading error associated with the equipment by an average of 0,19% for moisture and 2,23% for fat. Concerning acrylamide, the methodology used in SIA is still under investigation, but it was possible to verify the influence of moisture on the content of this compound in the final product. In all potato varieties studded it was observed that lower humidity resulted in higher acrylamide levels. Thus, the importance of moisture control throughout the production process has proved to be a key variable for a better understanding and monitoring of the acrylamide content in chips KEYWORDS: Acrylamide, french fries, moisture, fat, sugars, asparagine
The presence of toxic compounds in foods subjected to high temperatures has become a great matter of concern for the consumers. Acrylamide was firstly discovered in foods in 2002 and, since then, the Food Industry has been pressured to conduct research in order to detect and quantify the acrylamide content in their final food products and, consequently, to be able to delineate the limits and mitigation strategies. Potato-based products, cereals (including bread and cookies), coffee and their derivatives are the foods with the highest amount of acrylamide and which most contribute to its daily intake, once they are a big part of the eating habits of the general population they are foods that are a big part of the eating habits of the general population. Thus, this work, developed in SIA, seeks to develop and optimize a quantification method of this compound in an industrial context, ensuring compliance with the established in the regulation and enabling the detection and prevention of possible deviations from the reference values. At an early stage, the equipment responsible for monitoring the moisture and fat of the fries when leaving the fryer was calibrated. The calibration allowed a reduction in reading error associated with the equipment by an average of 0,19% for moisture and 2,23% for fat. Concerning acrylamide, the methodology used in SIA is still under investigation, but it was possible to verify the influence of moisture on the content of this compound in the final product. In all potato varieties studded it was observed that lower humidity resulted in higher acrylamide levels. Thus, the importance of moisture control throughout the production process has proved to be a key variable for a better understanding and monitoring of the acrylamide content in chips KEYWORDS: Acrylamide, french fries, moisture, fat, sugars, asparagine
Description
Keywords
Acrilamida Batatas fritas Humidade Gordura Açúcares Asparagina