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Mitigation of food processing contaminants by alternative sugar substitutes

AutorCastillo, M. Dolores del ; Castillo, M. Dolores del ; Martínez Sáez, Nuria ; García-Serna Gisbert, Esther; Morales, F. J.
Palabras claveAcrylamide
Fecha de publicación2013
CitaciónEuroFoodChem XVII (2013)
ResumenAcrylamide and hydroxymethylfurfural (HMF) are both potential human carcinogens that occur in food as a result of cooking or heat processing. Both compounds are considered as important food contaminants within the last several years, and research is ongoing in the areas of toxicology, exposure, formation, and mitigation. The formation of acrylamide and HMF is part of the Maillard reaction, which leads to browning and flavor changes in cooked foods. The proposedtechniques to mitigate acrylamide are as follows: reducing the availability of free asparagine or reducing sugars, modifying other ingredients, and changing cooking time or temperature.Different techniques appear to be useful for different types of products. For cereal products, modifying the time or temperature of cooking, avoiding use of ammonium bicarbonate, and using materials low in asparagine may be more relevant. Most of them are also useful for reducing HMF formation because both chemicals are formed by the same chemical event.Importantly, most proposed measures for reducing acrylamide are still commercially unproven. For the approval of food processing contaminants’ mitigating techniques is necessary to know whether these measures affect the taste, stability and safety of a product. The present researcher aimed to mitigate acrylamide and HMF formation by reducing or substituting the added sugar using maltitol or stevioside. The effect of the formulation on sensory properties of cookies was also investigated. Four biscuit formulations were prepared based on wheat flour and using as sugar sucrose, mixed sucrose and stevia, maltitol or stevia. HMF determination was based on the method of Rufián-Henares et al., 2006 while acrylamide was determined by HPLC-MS according to Arribas-Lorenzo and Morales (2009). Color measurements were performed on the ground and homogenized samples using a Hunter Lab D25-9 optical sensor (Hunter Associated Laboratory, Reston, Virginia, USA) according to the CIE Lab scale. A sensorial panel tested the acceptance of the newly formulated foods. Replacing reducing saccharides by saccharide alcohols such as maltitol and stevia significantly reduce the formation of food processing contaminants during baking. Substituting sugars altered some of the cookie quality attributes such as color development however it was not reflected on acceptance for the panelists.
DescripciónResumen del póster presentado en el EuroFoodChem XVII celebrado en Istambul (Turkey) del 7 al 10 de mayo de 2013.
Aparece en las colecciones: (CIAL) Comunicaciones congresos
(ICTAN) Comunicaciones congresos
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