Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate

Razieh Niazmand; Arpa Khechumian; Mostafa Shahidi Noghabi

Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate

2015

Razieh Niazmand | Arpa Khechumian | Mostafa Shahidi Noghabi

Acrylamide is a chemical compound which starchy foods such as biscuits are prone to formation. Since biscuit is one of the most consumed floury products specially for children, the objective of this research is to assay the effect of the replacement of whey protein powder with dried milk in the 3 levels (25, 75 and 100 %), and the effect of the replacement of ammonium hydrogen carbonate and baking powder with sodium hydrogen carbonate on acrylamide, reducing sugar, protein, moisture, pH and acidity content on Petit Beurre and Madar biscuits were investigated. By increasing whey protein powder replacement in both kinds of biscuits, pH, only in samples which were completely produced by dried milk powder and whey protein powder, was considerable. In this phase protein content had decreasing, while acidity and reducing sugar had increasing procedure. The content of acrylamide in Madar and Petit Beurre biscuit samples produced by 100 % whey protein powder, in comparison with control, decreased 11.9 % and 4.1 % respectively, which may be related to the decrease of protein content in formulation. The content of pH and acidity respectively decreased and increased by replacing sodium hydrogen carbonate with baking powder. By using sodium hydrogen carbonate in both biscuit samples the content of reducing sugar considerably decreased. The minimum and maximum amount of acrylamide was observed in the samples containing sodium hydrogen carbonate and ammonium hydrogen carbonate, respectively.

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