Tags

Type your tag names separated by a space and hit enter

Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits.
Food Chem. 2023 Feb 15; 402:134221.FC

Abstract

Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investigated. Asparagine concentration was equalized in all formulas to isolate the effect of other flour characteristics on the acrylamide formation during baking. The results showed that replacing wheat flour with lupin flour increased acrylamide from 583.9 up to 1443 µg/kg after 9 min of baking, while 20-40% chickpea flour reduced acrylamide to 354.4-312.6 µg/kg. The acrylamide reduction using chickpea was attributed to the lower interaction between precursors resulting from both the coarser particle size and the lower reactivity of carbohydrate in presence of chickpea proteins. Chickpea addition did not affect the colour and texture of biscuits, opening the possibility for large-scale implementation of this mitigation strategy in formulas with a similar initial asparagine content.

Authors+Show Affiliations

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, FC 47521, Italy. Electronic address: maria.schouten2@unibo.it.Food Quality and Design Group, Wageningen University and Research, Wageningen 6708WG, Netherlands. Electronic address: christos.fryganas@wur.nl.Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, FC 47521, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, FC 47521, Italy. Electronic address: silvia.tappi2@unibo.it.Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, FC 47521, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, FC 47521, Italy. Electronic address: santina.romani2@unibo.it.Food Quality and Design Group, Wageningen University and Research, Wageningen 6708WG, Netherlands. Electronic address: vincenzo.fogliano@wur.nl.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36137386

Citation

Schouten, Maria Alessia, et al. "Influence of Lupin and Chickpea Flours On Acrylamide Formation and Quality Characteristics of Biscuits." Food Chemistry, vol. 402, 2023, p. 134221.
Schouten MA, Fryganas C, Tappi S, et al. Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits. Food Chem. 2023;402:134221.
Schouten, M. A., Fryganas, C., Tappi, S., Romani, S., & Fogliano, V. (2023). Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits. Food Chemistry, 402, 134221. https://doi.org/10.1016/j.foodchem.2022.134221
Schouten MA, et al. Influence of Lupin and Chickpea Flours On Acrylamide Formation and Quality Characteristics of Biscuits. Food Chem. 2023 Feb 15;402:134221. PubMed PMID: 36137386.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits. AU - Schouten,Maria Alessia, AU - Fryganas,Christos, AU - Tappi,Silvia, AU - Romani,Santina, AU - Fogliano,Vincenzo, Y1 - 2022/09/14/ PY - 2022/02/11/received PY - 2022/09/07/revised PY - 2022/09/10/accepted PY - 2022/9/23/pubmed PY - 2022/10/28/medline PY - 2022/9/22/entrez KW - Acrylamide KW - Acrylamide (PubChem CID: 6579) KW - Acrylamide-d(3) (PubChem CID: 12209671) KW - Asparagine KW - Asparagine (PubChem CID: 6267) KW - Bakery products KW - Biscuits KW - Legume flours KW - Sucrose (PubChem CID: 5988) SP - 134221 EP - 134221 JF - Food chemistry JO - Food Chem VL - 402 N2 - Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investigated. Asparagine concentration was equalized in all formulas to isolate the effect of other flour characteristics on the acrylamide formation during baking. The results showed that replacing wheat flour with lupin flour increased acrylamide from 583.9 up to 1443 µg/kg after 9 min of baking, while 20-40% chickpea flour reduced acrylamide to 354.4-312.6 µg/kg. The acrylamide reduction using chickpea was attributed to the lower interaction between precursors resulting from both the coarser particle size and the lower reactivity of carbohydrate in presence of chickpea proteins. Chickpea addition did not affect the colour and texture of biscuits, opening the possibility for large-scale implementation of this mitigation strategy in formulas with a similar initial asparagine content. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/36137386/Influence_of_lupin_and_chickpea_flours_on_acrylamide_formation_and_quality_characteristics_of_biscuits_ DB - PRIME DP - Unbound Medicine ER -