Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Faro, Emanuela Lo; Salerno, Tommaso; Montevecchi, Giuseppe; Fava, Patrizia

doi:10.3390/foods11152343

Cited by 10 publications

(5 citation statements)

References 38 publications

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“…EFSA reported 201 μg/kg of acrylamide as the mean value in biscuits which was above the values observed in the samples studied in the present study. The samples of biscuits were shown to have the maximum acrylamide content among bakery products investigated in the present study which might be due to the lower water activity of biscuits compared to other bakery products ( 44 ).…”

Section: Resultsmentioning

confidence: 63%

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

et al. 2022

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The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.

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Section: Resultsmentioning

confidence: 63%

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

et al. 2022

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“…Another study concluded that decreasing the baking temperature of biscuits from 200 • C to 180 • C in the same conditions (pH, baking time, and sugar concentrations) decreased acrylamide levels in the final product more than 50.00% [15]. End product color in biscuits was evaluated with some other characteristics in a study and lower water activity and higher color indices resulted in higher acrylamide levels in biscuits [16]. In that context, mitigation strategies should be well evaluated according to the product category to improve food safety, quality and sensorial attributes of the final product.…”

Section: Formulation and Processing Strategies In Cereal-based Productsmentioning

confidence: 99%

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods

Gündüz

2023

IJERPH

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Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investigated. Commonly consumed foods in the daily diet of individuals such as bakery products, potato products and coffee are major dietary sources of acrylamide. In recent years, dietary exposure levels of the population and mitigation measures for reducing acrylamide in different food products have gained importance to decrease the public’s exposure to acrylamide. Since the complete elimination of acrylamide in foods is not possible, various mitigation measures to reduce acrylamide to levels as low as reasonably achievable have been developed and applied in the food industry. Mitigation strategies should be applied according to the different product categories during agricultural production, formulation, processing and final consumer preparation stages. The aim of this review is to evaluate formulation and processing strategies to reduce acrylamide in various cereal-based food products and to discuss the applicability of mitigation measures in the food industry by taking into consideration the organoleptic properties, nutritional value, cost and regulations in the light of current knowledge.

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“…∆E* represents a dimensionless parameter, resulting from the combination of the L*, a* and b* values of the pairs of samples, which indicates whether or not there are differences in the colors perceived by the human eye, depending on the specific sensory thresholds [99]. Lo Faro et al showed the difference between colors: if ∆E < 0.2-an imperceptible difference; if 0.2 < ∆E < 0.5-a very small difference; if 0.5 < ∆E < 1.5-a small difference; if 2 < ∆E < 3-a barely distinguishable difference; if 3 < ∆E < 6-a very distinguishable difference; if 6 < ∆E < 12-a large color difference; if ∆E > 12-completely different colors.…”

Section: Characterization Of Shortbread Cookiesmentioning

confidence: 99%

“…Lo Faro et al showed the difference between colors: if ∆E < 0.2-an imperceptible difference; if 0.2 < ∆E < 0.5-a very small difference; if 0.5 < ∆E < 1.5-a small difference; if 2 < ∆E < 3-a barely distinguishable difference; if 3 < ∆E < 6-a very distinguishable difference; if 6 < ∆E < 12-a large color difference; if ∆E > 12-completely different colors. [99]. The CS was analyzed for shortbread cookies with different substitutions of pumpkin powder.…”

Section: Characterization Of Shortbread Cookiesmentioning

confidence: 99%

Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies

Ghendov-Mosanu,

Netreba,

Balan

et al. 2023

Foods

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The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5–20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15–20% YPP contributed to improved consistency due to the formation of complexes between starch and protein.

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Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Cited by 10 publications

References 38 publications

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods

Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies

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