Roasting impact on acrylamide and Advanced glycation end products content in roasted rice tea

The effects of temperature,roasting time,water addition proportion and soaking time on the formation of acrylamide( AA) and Advanced glycation end products( AGEs) was investigated in the present study. The results indicated that the production of AA and AGEs increased with the increasing temperature and prolonged roasting time.However,the AA content began to decrease significantly when the processing temperature is over 200 ℃.When the adding water proportion increased to 10% and soaking time increased to 10 mins,the production of AGEs and AA decreased significantly( p < 0.05),and the AA content decreased with more adding water and longer soaking time while the AGEs content keep decreasing. The optimum conditions were that,after rice was soaked with 10%( w / w) water for 10 mins and then roasted at 190 ℃ for 35 min,resulting in a lower contents of AA and AGEs with the values of 141 μg / kg and 360 AU / g respectively,which is safe for human diet.