INFLUENCE OF TECHNOLOGICAL FACTORS ON ACRYLAMIDE LEVEL FROM BISCUITS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Mioara NEGOIȚĂ, Adriana Laura MIHAI, Enuța IORGA

The objective of this study was to investigate the influence of wheat flour extraction degree and baking parameters on acrylamide (AA) level in biscuits by using gas chromatography tandem mass spectrometry (GC-MS/MS). Color parameters were analyzed in an attempt to establish correlations with the investigated factors. Biscuits baked between 25 min ÷ 60 min at 200°C recorded values of AA level < LOD (4.63 μg/kg) to about 1.580 μg/kg. By baking biscuits at a temperature varying between 220°C ÷ 240°C for 20 min the AA level increased from 67.44 to 212.87 μg/kg. The highest AA level and the darkest color was obtained when using in the biscuits recipe the whole-wheat flour (F3) with an ash content of 2.37% d.m. (1580.33 μg/kg, ΔE*= 35.66), followed by white flour F1 with 0.53% d.m. (387.82 μg/kg, ΔE* = 61.79), respectively F2 with 0.44% d.m. (308.38 μg/kg, ΔE* = 67.47). From the results obtained it can be said that the AA level is strongly influenced by biscuits baking parameters (temperature and baking time) and by the ash content of wheat flour used in the manufacture recipe.

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NEGOIȚĂ M., MIHAI A.L., IORGA E. 2017, INFLUENCE OF TECHNOLOGICAL FACTORS ON ACRYLAMIDE LEVEL FROM BISCUITS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 149-158.


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