Publications by authors named "Shpresa Musa"
J Agric Food Chem
October 2024
Article Synopsis
- Acrylamide is a harmful contaminant found in cereal-based baked goods, classified as a class 2A carcinogen, and its formation can be reduced by converting asparagine to aspartic acid using asparaginase enzymes.
- Four types of asparaginases were tested on oat, corn, and rice cookies, showing significant reductions in acrylamide levels—up to 97% for oat cookies compared to control samples—while only causing minor changes in the cookies' color and texture.
- The study highlights the strong link between acrylamide levels and free asparagine in flour, suggesting that using asparaginases could enhance food safety and potentially shape regulatory guidelines and consumer choices.
