Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies |
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Authors: | ?zge ?etinkaya A?ar Monica Pollio Rossella Di Monaco Vincenzo Fogliano Vural G?kmen |
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Affiliation: | (1) Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey;(2) Department of Food Science, University of Napoli Federico II, Parco Gussone, 80055 Portici, Italy; |
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Abstract: | Thermal process contaminants including acrylamide and hydroxymethylfurfural have been an intensive area of research in recent
years. The main pathway of acrylamide formation is linked to the Maillard reaction. The first step is the formation of Schiff
base between the carbonyl and α-amino group of asparagine. Presence of cations partially or completely eliminates the formation
of Schiff base. This study aimed to investigate the effects of calcium chloride and calcium lactate on acrylamide and hydroxymethylfurfural
levels in cookies. The effects of calcium derivatives on the sensory properties of cookies were also investigated. A direct
relationship was determined between the amount of calcium in recipe and acrylamide formed in cookies. Addition of 1.0% of
Puracal Act 100 decreased acrylamide concentration of cookies from 128 ± 10 ng/g to 24 ± 4 ng/g. In the same time, hydroxymethylfurfural
concentration increased from 2.0 ± 0.19 mg/kg to 3.3 ± 0.24 mg/kg by the addition of 1.0% of Puracal Act 100. The calcium
derivatives had no effect on cookie diameter and thickness, but the surface colors were different. The use of calcium significantly
increased the lightness (L*) parameter, but decreased the redness (a*; p < 0.05). The sensory properties of cookies in terms of sweetness, saltiness and bitterness were not significantly affected
by the addition of calcium derivatives at dosages up to 0.5% (p > 0.05). |
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