Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits

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%, while the BT3 samples showed 69.94% and asparagine levels of 68.75% and 47, respectively, compared to the untreated blank. 95% off. This percentage was 54.16% for BT4. 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 distilled water) to reduce acrylamide production in potato chips and evaluate the products on some new indicators, such as asparagine reduction (%), acrylamide reduction (%), acrylamide reduction percentage and acrylamide reduction. The highest acrylamide concentrations were reduced from 1346.0±7.9 mg/kg in the blank sample (control) to 285.7±3.2 and 325.3±10.5 mg/kg in the baker’s yeast sample (CT4) and green tea sample (CT5) treated sample, respectively. The potato chips treated with 0.5 g/kg L-asparaginase (CT1) reduced the acrylamide level by approximately 70.65±0.31%, while the CT4 samples showed 78.77±0.21% and asparagine contents ​​of 116.0±5.3 mg/kg and 195.0±5.0 mg/kg, respectively.

The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry and could control the formation of acrylamide, which was formed during the processing of potato chips, allowing the food industry to produce low acrylamide foods from high starch food products such as potatoes. It can be used as a specialty food or functional food and protects the body of children in schools from approximately 70-80% of their daily intake of acrylamide, as well as youth on campus.

Keywords: Acrylamide, Asparagine, Biscuits, Glucose oxidase, L-Asparaginase, Maillard reaction.