Czech J. Food Sci., 2023, 41(2):137-143 | DOI: 10.17221/244/2022-CJFS

Correlation between acrylamide content and colour in some baked productsOriginal Paper

Zana Mohammed Abdulazeez1*, Abdel Moniem Ibrahim Mustafa2, Fehmi Yazici3
1 Department of Food Science and Quality Control, College of Agriculture Engineering Sciences, University of Sulaimani, Sulaimani, Iraq
2 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan
3 Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Türkiye

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)

Accepted: April 5, 2023; Prepublished online: April 25, 2023; Published: April 27, 2023  Show citation

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Abdulazeez ZM, Mustafa AMI, Yazici F. Correlation between acrylamide content and colour in some baked products. Czech J. Food Sci. 2023;41(2):137-143. doi: 10.17221/244/2022-CJFS.
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