Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   MAY 2017 , Volume 14 , Number 63; Page(s) 119 To 128.
 
Paper:  EFFECT OF REPLACING SUCROSE WITH INVERT SUGAR ON ACRYLAMIDE CONTENT AND OTHER CHEMICAL CHARACTERISTIC OF PETIT BEURRE AND MADAR BISCUITS
 
Author(s):  KHECHOMIAN A., NIAZMAND R.*, SHAHIDI NOGHABI M.
 
* DEPARTMENT OF FOOD CHEMISTRY, RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, MASHHAD, IRAN
 
Abstract: 

Acrylamide is a chemical compound that is produced in starchy foods such as biscuits at temperature higher than 120oC and there is concern about its carcinogenic properties. Since biscuit is one of the most consumed floury products, the objective of this research is assay the effect of invert sugar replacement in four levels (0, 25, 75 and 100) on acrylamide content, reducing sugar, pH, acidity content and moisture. Data were analyzed in a factorial design using ANOVA followed by Duncan’s multiple-range test at P<0.05. The use of invert sugar syrup instead of sucrose solution in Petit Beurre and Madar biscuits increased the content of moisture, acidity and reducing sugar but decreased pH. The replacement of sucrose solution by 100% invert sugar increased the content of acrylamide in Petit Beurre and Madar biscuit samples 99.4 and 103.9 ppb, respectively. The difference of acrylamide contents of biscuits in similar percentage replacement of invert sugar was considerable.

 
Keyword(s): ACRYLAMIDE, BISCUIT, MAILARD, REDUCING SUGAR