Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review

Pasqualone, Antonella; Haider, Noor N.; Summo, Carmine; Coldea, Teodora Emilia; George, Saher S.; Altemimi, Ammar B.

doi:10.3390/foods10112751

Cited by 17 publications

(9 citation statements)

References 167 publications

(194 reference statements)

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“…The ox‐TAG are related to the beginning of the oxidative process, whereas the DAG are related to the extent of hydrolytic alterations 30 . The content of such compounds is influenced by the type of the oil considered, and it generally increases during thermal processing such as baking 31 …”

Section: Resultsmentioning

confidence: 99%

“…30 The content of such compounds is influenced by the type of the oil considered, and it generally increases during thermal processing such as baking. 31 Fat is one of the key ingredients in the preparation of biscuits as a result of its strong influence on texture. 32 Moreover, improving the quality of the lipid fraction could lead to health benefits for the consumers.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

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Almond okara as a valuable ingredient in biscuit preparation

2022

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BACKGROUND The okara is the water‐insoluble residue derived from the production of plant‐based beverages, including almond milk. Information on almond okara is scarce, with no scientific references. In the present study, the almond okara was characterized and used to replace wheat flour at 15%, 25% and 35% for biscuit preparation. RESULTS The contents of protein, lipid and dietary fiber of almond okara were 140.08, 421.16 and 407.90 g kg−1 dry matter, respectively. The lipid fraction of almond okara showed contents of triacylglycerol oligopolymers and oxidized triacylglycerols of 0.12 and 5.14 g kg−1, respectively, which were significantly lower than the levels observed in the sunflower oil used in the formulation of biscuits. Consequently, the biscuits containing okara showed a content of triacylglycerol oligopolymers lower than that of control biscuits. The texture analysis revealed that the addition of the okara at 25% and 35% caused a significant increase in biscuit hardness and a reduction of the brittleness, compared to the control. The sensory evaluation confirmed these data, highlighting the slight impact of the almond okara on the almond odor, taste and flavor attributes. CONCLUSION Almond okara is a valuable by‐product that can be easily used as an ingredient for biscuit preparation, exploiting its fiber, protein and lipid content to improve the nutritional value of food, with a limited impact on the sensory properties. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Almond okara as a valuable ingredient in biscuit preparation

2022

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“…The successive processing steps must also be monitored because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation and alternative baking technologies to minimize the thermal load [35].…”

Section: Discussionmentioning

confidence: 99%

The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

Zharylkasynova

Iskakova

Baiysbayeva

et al. 2022

Potr. S. J. F. Sci.

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Currently, the main task of food manufacturers is to continuously improve quality while complying with legal regulations primarily related to ensuring product safety for consumers. In this regard, using pectin substances as natural detoxifiers and wholemeal flour in the production of hardtacks will solve the problem of meeting the population's needs for safe food products with high nutritional and biological value. The article substantiates the sequence and parameters of technological operations for producing pectin concentrate from ‘Ardan’ sugar beet. The effectiveness of the use of beet pectin concentrate and whole-ground corn flour in the production of hardtacks has been substantiated experimentally based on a study of their qualitative characteristics, chemical composition and safety. The optimal dosage of pectin concentrate was determined at 10% and whole-ground corn flour at 15% in the production of hardtacks from first-grade wheat flour, where the properties of the gluten and the quality of finished products were similar to the control samples. The use of ‘Ardan’ sugar beet pectin concentrate made it possible to alter the dough's properties to increase its firmness and elasticity. It was found that the food and biological value of the developed hardtacks was higher than that of the control samples. The products obtained complied with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union ‘On Food Safety’.

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“…Other bakery products have been set up with higher levels, for example, 350 µg/kg for biscuit wafers and 400 µg/kg for crackers (European Commission, 2017). Various surveys around the world have found biscuits had a high range in acrylamide content and that many samples exceeded the 350 µg/kg European benchmark (Pasqualone et al , 2021). This is probably due to the higher surface area of these products.…”

Section: Acrylamide In Bakery Productmentioning

confidence: 99%

Risk benefit assessment of acrylamide in bakery products and bread

Aouzelleg

Ojinnaka

2022

NFS

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Purpose The purpose of this conceptual paper was to introduce the risk–benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer, and several mitigating procedures have been in place for various products and processes. This paper concentrated on bakery products and took a risk–benefit approach in relation to acrylamide. Design/methodology/approach Papers published in peer-reviewed journals were reviewed. A combination of keywords such as acrylamide, bakery products and risk/benefit were used to find sources. Additional sources, such as governmental and non-governmental organisations documents, were also used when relevant. After looking at the main characteristics of acrylamide, the potential benefit of bread was also looked at. The paper summarises known information on acrylamide and looks at the risk and benefit of bakery products in relation to this compound. Findings The risk analysis approach can be extended to include benefits so that a balanced conclusion can be reached whether a product is an acceptable part of the diet or not. Exposure to acrylamide was a function of the product type and preparation/process. Bakery products were a source of many nutrients, and the risk regarding acrylamide may be controlled by careful product and process design. Originality/value There was contradictory information regarding how unsafe acrylamide is. In this paper, the risk–benefit approach has been qualitatively used to weigh both the risks and benefits of the bakery product category.

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Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review

Cited by 17 publications

References 167 publications

Almond okara as a valuable ingredient in biscuit preparation

Almond okara as a valuable ingredient in biscuit preparation

The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

Risk benefit assessment of acrylamide in bakery products and bread

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