Low levels of acrylamide in starchy foods Since its discovery in foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produce acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker's yeast and green tea powder (0.5 g/kg wheat flour) to reduce acrylamide production in biscuits and the products using new indicators such as asparagine reduction (%), asparagine/acrylamide ratio, acrylamide reduction (%) and asparagine/reducing sugars ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3) and BT4 treated sample, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced acrylamide levels by approximately 67.63%,...
