Volume 14, Issue 63 (2016)
FSCT 2016, 14(63): 119-128 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Khachoomiyan A, Niyazmand R. Effect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits. FSCT 2016; 14 (63) :119-128
URL: http://fsct.modares.ac.ir/article-7-3858-en.html
URL: http://fsct.modares.ac.ir/article-7-3858-en.html
Abstract: (5615 Views)
Acrylamide is a chemical compound that is produced in starchy foods such as biscuits at temperature higher than 120°C and there is concern about its carcinogenic properties. Since biscuit is one of the most consumed floury products, the objective of this research is assay the effect of invert sugar replacement in four levels (0, 25, 75 and 100) on acrylamide content, reducing sugar, pH, acidity content and moisture. Data were analyzed in a factorial design using ANOVA followed by Duncan’s multiple–range test at P<0.05. The use of invert sugar syrup instead of sucrose solution in Petit Beurre and Madar biscuits increased the content of moisture, acidity and reducing sugar but decreased pH. The replacement of sucrose solution by 100 % invert sugar increased the content of acrylamide in Petit Beurre and Madar biscuit samples 99.4 and 103.9 ppb, respectively. The difference of acrylamide contents of biscuits in similar percentage replacement of invert sugar was considerable.
Received: 2016/06/15 | Accepted: 2016/09/16 | Published: 2017/06/22
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |