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A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
Author(s) -
Komprda Tomáš,
Pridal Antonin,
Mikulíková Renata,
Svoboda Zdeněk,
Cwiková Olga,
Nedomová Šárka,
Sýkora Vladimír
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7811
Subject(s) - citric acid , chemistry , acrylamide , food science , leavening agent , nuclear chemistry , calcium , ammonium , fermentation , organic chemistry , polymer , copolymer
BACKGROUND The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide ( AA ) content in gingerbread. RESULTS The type of leavening agent and the presence of Ca 2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively ( P < 0.01). The AA content in gingerbread produced with ( NH 4 ) 2 CO 3 alone was 186.5 µg kg −1 . Irrespective of other tested additives, NaHCO 3 decreased ( P < 0.05) AA content to 42% compared to ( NH 4 ) 2 CO 3 . Combination of NaHCO 3 + CaCl 2 + citric acid in dough reduced ( P < 0.05) AA content below the limit of detection (25 µg kg −1 ). The AA content in gingerbread ( y ; µg kg −1 ) decreased with an increasing number of additives used ( x ) according to the equation y = 158.8 – 47.94 x ( r 2 = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration ( P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. CONCLUSION The present study demonstrates that the combination of additives NaHCO 3 /Ca 2+ /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry