SCIENCE AND LIFE

  Enzymatic treatments have been studied for their impact on reducing acrylamide content in biscuits. Acrylamide is a chemical compound that forms during high-temperature processing of carbohydrate-rich foods, including biscuits. Given the potential health risks associated with acrylamide intake, there is a growing interest in finding ways to reduce its presence in food products. Several enzymes have been identified as potential candidates for reducing acrylamide formation in biscuits. These include asparaginase, glucose oxidase, and protease. Asparaginase works by breaking down asparagine, an amino acid that is a precursor to acrylamide formation. Glucose oxidase breaks down glucose and oxygen, which are also precursors to acrylamide. Protease breaks down proteins that can contain asparagine and contribute to acrylamide formation. Studies have shown that these enzymatic treatments can reduce acrylamide content in biscuits by up to 90%. However, the effectiveness of the treatments ...