Critical Review

Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris
(Mehrajfatema Z. Mulla , Vikas R. Bharadwaj , Uday S. Annapure , Rekha S. Singhal ) Presented by Rati gupta Mtech FBT (I)

Introduction
 Acrylamide is a chemical that can form in some foods during hightemperature cooking processes.  Formation - follows different routes in conjunction with the Maillard reactions system in food products, where the asparagine route is the major one for formation of acrylamide  Shows neurotoxic effects in humans and also classified as a probable human carcinogen (IARC, 1994).  The mutagenic and carcinogenic properties of acrylamide are assumed to depend on the epoxy metabolite, glycidamide (reviewed by Rice, 2005).

 Almost 90% of the wheat produced in India is consumed in the form of chapatti and only 10% is consumed in the form of bread , biscuits and cakes.  Substantial variation that has been found in acrylamide concentration in wheat based foods cannot wholly be explained on the basis of processing conditions  Damaged starch refers to small particles of starch broken away from the main starch granules in wheat during milling. - hydrate more easily during dough preparation - affects the water absorption and dough mixing

Summary of the paper

 Aim : To investigate the influence of damaged starch on
acrylamide formation in whole wheat flour based products, chapattis and pooris.  Methodology : Four different locally available wheat varieties milled under similar milling conditions Damaged starch content AACC method 76-30A Acrylamide analysis by LC/MS/MS Further , they took cultivar ( lokwan), prepared flours with different damaged starch content by changing the milling conditions.

 Three variables were used in milling are :

1. Feed rate 0.21,0.63, 1.05 min per 200g 2. Aperture 2, 3, and 4 mm 3. Moisture content 9.4 %, 14.7 %, 20% Damaged starch content AACC 76-30A(2000) method

Reducing sugar content- AOAC 939.03(1995) method Dough preparation Determination of pH value Preparation of chappatis (described by Ghodke et al.2007) and pooris Acrylamide determination- LC/MS/MS

Sensory analysis of the samples based on 9 point hedonic scale

 Lastly they have evaluated the efficacy of different mitigating components in their system. These additive have been selected on the basis of their mechanism to interfere with acrylamide formation. Some of the mechanisms are: Lowering the pH Prevention of schiff base formation (for ex. Cations such as Ca+2) Encouraging competitive reactions( for ex. free amino acids) Effective post-Amadori inhibitor(for ex. Vitamin B1 )

The efficacy was checked by comparing these flours with the control flour. The evaluated additives were Citric acid , Glycine , L-Lysine , L- Cysteine , Calcium chloride, Calcium-L- lactate, Biotin, Thiamine

Results and Observations

 Four wheat cultivar milled under similar conditions Correlation between damaged starch content and acrylamide content of the chapattis and pooris At lower damaged starch content(26%)-acrylamide content in pooris was 87% more than in chapattis At higher damaged starch content (e.g. 30%) - the corresponding increase was 289% .

 Lokwan cultivar milled under different conditions

Obtained flours with damaged starch content in the range of 628% There was increase in reducing sugars with increase in damaged starch content. They observed that acrylamide content in both products increased with an increase in damaged starch content of whole wheat flours. They found that in all cases, the deep-fat fried pooris had higher acrylamide content than chapattis baked on a hot pan.
Damaged starch 6.23 % (lowest) 28.12 %(highest) Acrylamide content(g/kg) Chappatis Pooris 12.5 1.50 25.5 2.53 (min) 65.5 2.30 130.55 2.50 (max)

 Inference : Some mechanisms other than Maillard reaction may also be involved in the acrylamide formation in pooris. Lipids may contribute to the formation of acrylamide in pooris.  Conclusion: Reducing sugar of whole wheat flour increased with an increase in damaged starch content of whole wheat flour. Damaged starch content showed a strong positive correlation with acrylamide formation in chapattis as well as in pooris. Chapattis had lower acrylamide content than pooris in all cases. Among the various compounds screened for reducing the acrylamide content in pooris, calcium chloride at 100 mol/g flour was the most effective.

Significance of area of research

Acrylamide has been extensively investigated and has a large database of very complex toxicity, pharmacokinetic and mode of action studies. Acrylamide is carcinogenic in rodents and produces toxic effects on the reproductive and nervous systems Only neurotoxicity has been demonstrated in humans Some of the toxic effects are DNA and Protein Adducts Mutagenicity Chromosomal aberrations, Sister chromatid exchange DNA Repair and Unscheduled DNA Synthesis Cell Transformation Genetic Toxicity of Glycidamide Carcinogenicity

Critical Analysis
 Important features of paper  Significant correlation is found between damaged starch and
acrylamide  Chapattis and pooris attractive system  Use of LC/MS/MS analysis for acrylamide efficient and popular  Investigates the efficacy of different additives in their system

Originality
A lot of information has been reported on the role of damaged starch on dough properties and baking quality of bread, bread staling,chappati quality ,water absorption of the flour etc but its role on acrylamide formation is scantily reported.
Some of the papers are: 1. Effect of damaged starch levels on flour-thermal behaviour and bread staling - Alberto E. Leon,Gabriela N.Barrera , Pablo D. Ribotta(2006) 2. Effect of damaged starch on the chapati-making quality of whole wheat flour - Haridas Rao,P;Leelavali,K;Shurpalekar,S.R.(1989) 3.Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality -S.K. Ghodke, Laxmi Ananthanarayan , Lambert Rodrigues(2009)

 There are also several papers on impact of flour type, nitrogen amount , formulation and processing parameters , baking conditions , dough formula etc on acrylamide formation in different food products .  Some of the papers are

1.Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

-Achim Claus, Melanie Mongili, Georg Weisz,

Andreas Schieber , Reinhold Carle(2007)

2.Impact of nitrogen amount and timing on the potential of acrylamide formation in winter wheat (Triticum aestivum L.)
-E.A. Weber, S. Graeff, W.-D. Koller, W. Hermann, N. Merkt, W. Claupein(2007)

3.Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
- Edoardo Capuano et al.(2009)

Already known
 Increase in damaged starch content is correlated to increase in reducing sugar content of the flour.
- Apling , Kentjones , & Amos, 1962  Extent of milling affects reducing sugars. -Sadd , Hamlet, & Liang, 2008

 Acrylamide is formed by the Maillard reaction of asparagine and carbonyl sources such as reducing sugars.
- Stadler et al.,2002 and Mottram et al.,2002

The idea is novel.

 Direct relationship between damaged starch and acrylamide formation  Chapattis and pooris  Starch damage is a logical and inevitable consequence  A real concern

Cont
 No new methodology and techniques were used  Sufficient information to warrant this paper and length of the paper is also sufficient

Technical correctness
 Technically correct standard methods used analysis done in triplicate results were expressed as mean standard deviation(SD)  Author could have taken the following points into consideration : - cropping treatments and genotypes(Martinek et al.) - storage conditions and time (sudesh Jood,Amin C.Kapoor and Ram Singh(1991))

 Any potential side effect could be taken into consideration when evaluating cations. - Ca+2 could change the reaction path from the Maillard reaction toward dehydration of glucose leading to excessive formation of HMF(hydroxyl methyl furfural) - HMF and its metabolized molecule (for ex. 5-sulfooxymethylfurfural (5SMF))can be toxic  Assumption were reasonable  Reasoning was logical Lipids oxidation products conribute to acrylamide formation - Zamora, R.; Hidalgo (2007) and Zamora, R.; Gallardo, E.; Hidalgo, F. J.(2009)  Clear explanation behind the selection of different mitigating components

Internal contradictions
 Heading correction in results and discussion section  No relevance of radiation to reducing sugar and wheat starch in their study.  In section 3.2 Author has not explained the relevance of moisture content in chappatis and pooris  Conflicting data was found regarding gluatamine amino acid - Claeys et al. (2005) observed an increase in acrylamide - Brathen et al., 2005 observed a decrease in acrylamide

 In section 2.1 chemicals and consumables, they have not mentioned the three other wheat cultivar used  Sample preparation is not clear - They should have mentioned that x kg grain was milled under y conditions as given in the paper by Ghodke et al.(2009).

 In section 2.2.5, could directly refer the original paper.  have not mentioned that why they have chosen lokwan wheat cultivar

Clarity
 Language easy to follow and understand  Paper is complete with the work as it should be according to topic stated.  Paper always stuck to its subject  The paper has certain ambiguities : - need of taking four wheat varieties - chosen lokwan wheat cultivar for their further studies.  In discussion authors have cite Ananthaswamy,Vakil,and Sreenivasn(1970), in explaining the effect of radiation dose leading to increase in reducing sugars but fails to correlate it with the present study.

Bibliography
 The author cites all the references in the text and vice versa  The manuscript accurately represents statements in cited references  The references are complete and as per guideline.

Title and Abstract

 Title is suitable for the paper and it is self explanatory. Title is Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris.  Abstract does not bring out the main points of the paper and could have been phrased in a better manner  They have just mentioned the damaged starch and acrylamide content range instead of telling any correlation they have found in their studies.

Illustrations and Tables

 Illustrations are clear and legible.  The results of damaged starch and reducing sugars in lokwan cultivar could be presented in tabular form along with the simple correlation graphs .  Results could have been presented in a tabular form

-E.g. Ghodke et al. (2009)

Results in tabular form

- better

to understand for reader

Moisture Damage Reducing Acrylamide(g/kg) d sugar(g/1 content( starch( 00g) chappati pooris %) %) Z C O 1 1.5 1.8 2 2.2 2.7 3 3.3 3.9 4 4.4 5

Aperture Feed (mm) rate(mi n-1) X A M Y B N

 Values in table are virtual

Suggestions
 Enzymatic/ colorimetric methods can be used in place of amperometric method - These gave best overall results when compared with other methods used nowadays and also suitable for small or large sample, gives reliable results for both hard and soft wheats.  Could have taken more wheat varieties other than these locally available varieties - Effect of cultivar and enviorment on quality characterstics of spring wheat(Lukow et al,1990)  Could have used different milling methods - Effect of different milling methods on composition of whole wheat flour( Pichan Prabhasankar and Punaroor Haridas Rao,2001)

References
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Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L., & Tornqvist, M. (2003). Investigations of factors that influence the acrylamide content of heated foodstuffs. Journal of Agricultural and Food Chemistry, 51, 70127018. Sadd, P. A., Hamlet, C. G., & Liang, L. (2008). Effectiveness of methods for reducing acrylamide in bakery products. Journal of Agricultural and Food Chemistry, 56, 61546161 Shaikh, M. B., Tarade, K. M., Bharadwaj, V. R., Annapure, U. S., & Singhal, R. S. (2009). Effect of an alkaline salt (papad khar) and its substitute (2:1 sodium carbonate:sodium bicarbonate) on acrylamide formation in papads. Food Chemistry, 113, 11651168. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Tornqvist, M. (2002). Analysis of acrylamide a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50, 49985006 Zamora, R., & Hidalgo, F. J. (2008). Contribution of lipid oxidation products toacrylamide formation in model systems. Journal of Agricultural and FoodChemistry, 56, 60756080 Gkmen, V., & Senyuva, H. Z. (2007b). Effects of some cations on the formation of acrylamide and furfurals in glucoseasparagine model system. European Food Research and Technology, 225, 815820.