Influence of Cookies Formulation on the Formation of Acrylamide

Wen Chieh Sung^1, and Chih Ya Chen¹

¹Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan

Cite this paper:
Wen Chieh Sung and Chih Ya Chen. Influence of Cookies Formulation on the Formation of Acrylamide. Journal of Food and Nutrition Research. 2017; 5(6):370-378. doi: 10.12691/jfnr-5-6-3

Abstract

This study examined the effects of cookie ingredients and cookie formulation without adding leavening agents, sodium bicarbonate and ammonium bicarbonate, sucrose, glucose, fructose and adding chitosan on the pH, water activity, browning index, reducing sugar of cookies and the formation of acrylamide. High browning index value (218) of control cookies was found, as compared to a combination of ingredients, model cookies (33), cake flour and water during 15 min baking. Higher browning index value (83) of model cookies with the addition of shortening did not show a high acrylamide concentration. The highest mitigation (55.2%) of acrylamide formation was obtained by removing ammonium bicarbonate in control cookie formulation. The formation of acrylamide showed a positive correlation with the cookie baking time. The baking time significantly influences the physicochemical properties of cookies. Ammonium bicarbonate was the most effective ingredient in terms of causing the formation of acrylamide in cookie formulation. The addition of chitosan was also able to mitigate the formation of acrylamide during baking.

Keywords:
acrylamide cookie reducing sugar sodium bicarbonate ammonium bicarbonate

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