Nowadays, biscuits are one of the most consumed bakery products and during its processing acrylamide, a chemical contaminant can be formed. The aim of the Romanian study was to investigate the influence of the sweetener, fat and the baking conditions on the acrylamide content and color parameters of biscuits.
In the formulation recipe of biscuits sweeteners sugar, fructose were used, as well as fat (butter, palm oil). The baking conditions were: 200, and 210°C for 20, and 30 minutes. The acrylamide content was determined by tandem mass spectrometry (GC-MS/MS). The limit of detection and limit of quantitation of the method were 1.23 mug/kg and 3.7 mug/kg, respectively. Correlations between the acrylamide content and color parameters L*, a*, b* were established. Color parameters were determined with a Konica Minolta colorimeter. The relationship between the acrylamide content and color parameters L*, a*, b* were established by using Pearson correlation. Results showed that regardless of the baking conditions, for the biscuits formulated with sugar and butter, the acrylamide content was significantly smaller (< LOQ – 12.28 mug/kg) than for the ones made with sugar and palm oil (LOQ – 52.34 mug/kg). For the biscuits made with fructose and butter values were higher, ranging between 23.75 – 262.77 mug/kg, while for biscuits formulated with fructose and palm oil it ranged between 58.91 – 843.79 mug/kg. The acrylamide content was dependent on the baking conditions. By increasing the temperature with 10°C, and keeping the same baking time of 20/30 min, the acrylamide content was 3 – 5-fold/2 – 9-fold higher. By increasing the baking time with 10 min. and keeping the same baking temperature of 200°/210°C the acrylamide content was 2-4-fold/2-5-fold higher. Very high correlations were determined between the acrylamide content of biscuits and L* (r= -0.960/-0.999) and a* (r= 0.959/0.996) color parameters.
The results published in Journal of Hygienic Engineering and Design, 43, 70-78, 2023, suggests that the acrylamide content of biscuits is influenced by the type of sweetener and fat used in the manufacturing recipe and the baking conditions, a significant lower content being determined when sugar and butter were added and when the baking process was realized at a lower temperature (200°C) and a shorter duration of time (20 min).
