Monitoring of acrylamide content in wafers and biscuits and mitigation strategies in diabetic products

摘要

Acrylamide is a health hazardous potentially carcinogenic compound and food processing contaminant whichis naturally formed during baking in the wide range of carbohydrate-rich food products. Monitoring ofacrylamide in the presented study was focused on a portfolio from a local company for production of biscuitsand cookies. The average concentration of acrylamide in wafers and biscuits was 167 μg/kg. The highestacrylamide concentrations were detected in a special group of products meant for diabetic populationreaching values up to 1058 μg/kg with the average content of 479 μg/kg. This high level of acrylamide indiabetic products can be substantiated to the fructose presence which is a significant acrylamide precursor.Surprisingly, in diabetic products that were aimed at population suffer from both diabetic and celiac diseases;the content of acrylamide was significantly lower, in concentrations below 100 μg/kg. Research outputs onmodel studies was proposed to transfer in to food technology process for selected diabetic products byimproving of technology of baking and/or changes in recipes of products by reduction of reducing sugarsand/or amino acid asparagine that are the main acrylamide precursors and/or acrylamide accelerators such asammonium hydrogen carbonate. Further possibilities comprise an incorporation of inorganic salts especiallycalcium cations and/or compounds with high antioxidant capacity (plant extracts, spices etc.).