Inhibitory effects of pomegranate flower extract and vitamin B3 on the formation of acrylamide during the donut making process

Abstract

The aim of this study was to investigate the effects of pomegranate flower extract (PFE) (0.05, 0.04, and 0.07%) and vitamin B 3 (1.5, 1.9, and 2.3%) on the formation of acrylamide during the donut making process. Physicochemical, textural and sensory attributes and also acrylamide content of donuts were evaluated. Results showed that the addition of PFE and vitamin B 3 decreased acrylamide content, peroxide value, thiobarbituric acid value, oil adsorption capacity and specific volume and increased hardness of donuts. PFE incorporation declined b* and L* values, while vitamin B 3 increased L* index. All sensory features declined as the levels of PFE and vitamin B 3 increased. Based on the optimization process, fried donuts containing 0.07% PFE and 1.97% vitamin B 3 had the closest attributes to control sample and were accepted as the best treatment. In optimized donut, acrylamide content decreased from 76.2 to 64.4 mg kg −1 (~ 11.8% reduction) upon incorporation.