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A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

Komprda, Tomáš, Pridal, Antonin, Mikulíková, Renata, Svoboda, Zdeněk, Cwiková, Olga, Nedomová, Šárka, Sýkora, Vladimír
Journal of the science of food and agriculture 2017 v.97 no.3 pp. 889-895
acrylamides, additives, ammonium carbonate, calcium, calcium chloride, cations, citric acid, detection limit, dough, equations, gingerbread, sensory evaluation, sensory properties, sodium bicarbonate
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 Ca²⁺ 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 (NH₄)₂CO₃ alone was 186.5 µg kg⁻¹. Irrespective of other tested additives, NaHCO₃ decreased (P < 0.05) AA content to 42% compared to (NH₄)₂CO₃. Combination of NaHCO₃ + CaCl₂ + 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 – 47.94x (r² = 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 NaHCO₃/Ca²⁺/citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry