Effect of vacuum-combined baking of cookies on acrylamide content, texture and color

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Palazoglu T. K., COSKUN Y., Tuta S., Mogol B. A., GÖKMEN V.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.240, sa.1, ss.243-249, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 240 Sayı: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1007/s00217-014-2324-7
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.243-249
  • Anahtar Kelimeler: Cookies, Conventional vacuum-combined baking, Acrylamide, Texture, Color, REDUCTION
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color was investigated in this study. Baking experiments were conducted at 205 A degrees C either completely under atmospheric pressure (P (abs) = 101 kPa) or partially under atmospheric pressure and partially under reduced pressure (P (abs) = 40 and 60 kPa). Baking times were adjusted to yield cookies with similar final moisture contents. Surface and internal temperatures of cookies were monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using an LC-MS method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The samples were also evaluated sensorily. The results showed that the combined baking process resulted in cookies with lower acrylamide levels (57.4 ng/g upon baking for 11 min under 101 kPa, 31.8 ng/g upon baking for 7.5 min under 101 kPa followed by 2.5 min under 60 kPa, 27.1 ng/g upon baking for 7.5 min under 101 kPa followed by 2.5 min under 40 kPa), lighter surface color and lower hardness, but similar eating qualities when compared to conventional baking.