ArticleFoods (Basel, Switzerland)2022
Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 18 citations in OpenAlex.
- Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate.Foods (Basel, Switzerland) · 2026Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Effect of Conventional and Ultrasound-Assisted Extraction Conditions on the Physicochemical Properties, Phytochemical Content, Antioxidant Activity and Functional Properties of Alfalfa Protein Concentrates.Foods (Basel, Switzerland) · 2025Article
- Mitigating acrylamide formation using agrifood waste materials: A concise review.Food chemistry: X · 2025Review
- Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion.Foods (Basel, Switzerland) · 2025Article
- Potential of Hyperthermophilic L-Asparaginase fromFoods (Basel, Switzerland) · 2025Article
- Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review.Toxicology reports · 2024Review
- Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies.Foods (Basel, Switzerland) · 2023Article
- Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods.International journal of environmental research and public health · 2023Review
- Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening agent ammonium bicarbonate, the baking temperature program, and the time duration of steam released during the baking process were the three factors evaluated through a factorial design of experiment. The partial replacement of ammonium bicarbonate (from 9.0 g to 1.5 g per 500 g of flour) with sodium bicarbonate (from 4.5 g to 12.48 g), lowering of the temperature in the central phase of the baking process (from 170 °C to 150 °C), and the release of steam for 3 min resulted in an 87.2% reduction in acrylamide concentration compared to biscuits of reference. CIELab color indices and
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.