METHOD FOR REDUCING OF ACRYLAMIDE FORMATION IN HEAT TREATED FOODSTUFF, OBTAINED FOODSTUFF AND APPLICATION OF ASPARAGINASE IN SAID METHOD

摘要

FIELD: food processing industry. ^ SUBSTANCE: claimed method includes application of foodstuff ingredient containing free asparagine, asparagine inactivation in foodstuff ingredient by contacting of asparagine-containing foodstuff ingredient with asparaginase. Said foodstuff ingredient is used as component in mixture for foodstuff production. Mixture is heated to produce foodstuff. Method of present invention makes it possible to reduce acrylamide content in foodstuff by 99.9 % or more. ^ EFFECT: foodstuff of decreased acrylamide content. ^ 17 cl, 1 tbl, 5 ex