Abstract

This paper investigated the efficiency of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the reduction of acrylamide in fried bread sticks and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives. Fried bread sticks were made via traditional processing technology. The flour was mixed with different levels (0.002-4.9 g/kg flour) of AOB and EGT, respectively. The acrylamide level in fried bread sticks was determined by liquid chromatography tandem mass spectrometry (LC-MS/MS). The sensory evaluation was performed in double blind manner. Results showed that nearly 82.9% and 72.5% of acrylamide were reduced when the AOB and EGT addition levels were 1 and 0.1 g/kg, respectively. The elevated inhibitory effects of AOB and EGT on the acrylamide formation were achieved with an increase of additive levels unless the spiking levels of AOB and EGT were greater than 1 and 0.1 g/kg, respectively. Sensory evaluation results showed that the flavor and texture of fried bread sticks processed by AOB and EGT had no significant difference compared to normal food matrixes (p>0.05) when both AOB and EGT addition levels were no more than 1 g/kg. The present study indicated that both AOB and EGT could significantly reduce the acrylamide content generated in fried bread sticks and keep original flavor and crispness of fried bread sticks. This study could be regarded as an important contribution on the reduction of acrylamide by natural antioxidants.