MODERN ASSESSMENT OF THE FOOD PRODUCTS SAFETY AND QUALITY ACCORDING TO ACRYLAMIDE CONTENT
Abstract
According to the results of the researches implemented of the normative documents on the content of acrylamide, corresponding researches of scientists and practitioners on the assessment of safety and quality of different groups of daily consumption products by the majority of the population with the appropriate amino acid and carbohydrate composition, the possibilities of its regulation, especially in optimization of technological process, are generalized. An important area of modern technologies is to ensure the acrylamide content reduction primarily in baby and mass consumption foods. This is especially true for small industrial and restaurant businesses in regulating heat treatment regimes, controlling asparagine, glucose content, etc. The obtained theoretical findings confirm the prospect of studying the effect of various factors on the accumulation of acrylamide in foods containing asparagine, glucose and fructose, characterized by low moisture content and subjected to high temperatures in order to gradually reduce the content of acrylamide and ensure safe consumption of prepared products by different categories of consumers.
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