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

Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening agent ammonium bicarbonate, the baking temperature program, and the time duration of steam released during the baking process were the three factors evaluated through a factorial design of experiment. The partial replacement of ammonium bicarbonate (from 9.0 g to 1.5 g per 500 g of flour) with sodium bicarbonate (from 4.5 g to 12.48 g), lowering of the temperature in the central phase of the baking process (from 170 degrees C to 150 degrees C), and the release of steam for 3 min resulted in an 87.2% reduction in acrylamide concentration compared to biscuits of reference. CIELab color indices and a(w) were the parameters that showed the most significant correlation with acrylamide concentration in biscuits and could, therefore, become markers to predict the acrylamide content along production lines for an instant evaluation.

Automated summary

This research aimed to reduce the acrylamide content in biscuits while maintaining their characteristics. By modifying the formulation and baking process, it achieved an 87.2% reduction in acrylamide concentration compared to the reference biscuits. Color indices and a(w) were found to be significant markers for predicting acrylamide content.