Žilić Slađana, Aktağ Işıl Gürsul, Dodig Dejan, Filipović Milomir, Gökmen Vural
Maize Research Institute, Serbia; Laboratory of Food Technology and Biochemistry, Serbia.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Res Int. 2020 Jun;132:109109. doi: 10.1016/j.foodres.2020.109109. Epub 2020 Feb 19.
Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have different potential for the formation of acrylamide in biscuits. In this study, wholegrain flours of eight genotypes of small grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four genotypes of maize (white-, yellow- and red-coloured standard seeded maize, and blue-coloured popping maize) were used to prepare biscuits. The biscuits were baked at 180 °C for 7, 10 and 13 min. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 72.3 up to 861.7 μg/kg after 13 min of baking in refined bread wheat-based biscuits and hulless oat-based biscuits, respectively. Data indicated that acrylamide in biscuits could not exactly correspond to free asparagine in flour. However, hulless oat, durum wheat and rye flour with the highest content of free asparagine of 859.8, 603.2 and 530.3 mg/kg, respectively, generated most acrylamide in biscuits baked for 13 min. The lowest content of acrylamide was found in biscuits prepared from refined bread wheat flour and wholegrain red maize flour that also contained the lowest content of free asparagine. After baking for 7, 10 and 13 min, the content of acrylamide in these samples was 17.9 and 24.4 μg/kg, 51.9 and 28.7 μg/kg and 72.3 and 95.2 μg/kg, respectively. The results suggest that the use of cereal flours low in free asparagine can be an effective strategy for acrylamide mitigation in biscuits, together with the use of lower thermal load during baking.
由于不同谷物的全麦粉含有大量具有有益健康作用的生物活性化合物，因此已在糖果工业中广泛使用。然而，根据我们的研究，谷物种类及其品种在饼干中形成丙烯酰胺的潜力不同。在本研究中，使用了8种小粒谷物（面包小麦、硬粒小麦、软质小麦、硬质小麦、小黑麦、黑麦、裸大麦和裸燕麦）基因型的全麦粉以及4种玉米基因型（白色、黄色和红色标准种子玉米，以及蓝色爆裂玉米）来制作饼干。饼干在180℃烘烤7、10和13分钟。在180℃下，在所有烘烤时间都检测到了丙烯酰胺，分别在以精制面包小麦为基础的饼干和以裸燕麦为基础的饼干烘烤13分钟后，最终浓度达到72.3至861.7μg/kg。数据表明，饼干中的丙烯酰胺与面粉中的游离天冬酰胺并不完全对应。然而，游离天冬酰胺含量最高的裸燕麦、硬粒小麦和黑麦面粉，分别为859.8、603.2和530.3mg/kg，在烘烤13分钟的饼干中产生的丙烯酰胺最多。由精制面包小麦粉和全麦红玉米粉制成的饼干中丙烯酰胺含量最低，这两种面粉中游离天冬酰胺的含量也最低。烘烤7、10和13分钟后，这些样品中丙烯酰胺的含量分别为17.9和24.4μg/kg、51.9和28.7μg/kg以及72.3和95.2μg/kg。结果表明，使用游离天冬酰胺含量低的谷物面粉，以及在烘烤过程中使用较低的热负荷，可能是减轻饼干中丙烯酰胺含量的有效策略。
