METHOD FOR DECREASE OF ACRYLAMIDE CONTENT IN TREATED FOOD PRODUCT

摘要

FIELD: food industry.SUBSTANCE: method involves dihydroquercitin addition to a carbohydrate-containing ingredient of the treated food product or its impregnation with dihydroquercitin in an amount of 0.06 - 6 weight parts per 100 weight parts of the said ingredient in terms of dry substance before or during the thermal treatment process at a temperature of 120°C or higher. The treated food product contains an asparagine source represented by carbohydrate and asparagine or peptide.EFFECT: invention allows to significantly decrease acrylamide content in the ready food product without detriment to the product organoleptic characteristics.10 cl, 2 dwg, 2 tbl, 2 ex