Correlation between acrylamide content and colour in some baked products

Zana Mohammed Abdulazeez, Abdel Moniem Ibrahim Mustafa and Fehmi Yazici
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Abdel Moniem Ibrahim Mustafa: Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan
Fehmi Yazici: Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Türkiye

Czech Journal of Food Sciences, 2023, vol. 41, issue 2, 137-143

Abstract: The objective of this study was to quantify the concentration of acrylamide in biscuits, bread, and cake obtained from industrial and local bakeries, classified based on their colour intensity as light, medium, or dark. The analysis was performed using gas chromatography-mass spectrometry (GC-MS). Sugar, moisture, and asparagine analyses were also carried out simultaneously. The results demonstrated that the acrylamide content in biscuits, bread, and cakes varied according to the colour (light 109.9 ± 7.95, 214.7 ± 27.40, and 128.6 ± 7.05; medium 176.3 ± 15.16, 387.0 ± 87.71, and 804.3 ± 17.16; and dark 407.6 ± 105.13, 555.8 ± 16.20, and 1 015.0 ± 83.68 µg.kg-1, respectively). Statistically, significant differences were observed between acrylamide content and product colour density (P < 0.05). It can be concluded that the acrylamide content increases as the product colour intensity rises due to the increased baking temperature at which the reaction between reducing sugars and asparagine takes place, resulting in the formation of acrylamide. The results suggest that selecting commercial bakery products based on colour may be beneficial for reducing the daily intake of acrylamide by consumers. Therefore, it is recommended to avoid dark-coloured bakery products.

Keywords: asparagine; biscuit; bread; cake; gas chromatography-mass spectrometry (GC-MS) (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:244-2022-cjfs

DOI: 10.17221/244/2022-CJFS

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