Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 497623
Title Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type
Author(s) Nguyen, T.T.H.; Fels, H.J. van der; Peters, R.J.B.; Boekel, T. van
Source Food Chemistry 192 (2016). - ISSN 0308-8146 - p. 575 - 585.
Department(s) RIKILT - BU Toxicology Bioassays & Novel Foods
RIKILT - Business unit Contaminants & Toxins
CS OnderwijsinstituutOnderwijsinstituut
Publication type Refereed Article in a scientific journal
Publication year 2016
Abstract This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200 °C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructose, (3) with fructose only and (4) with glucose only. Experimental data showed that HMF concentration was highest in biscuits with glucose and fructose, whereas acrylamide concentration was highest in biscuits with glucose, also having the highest asparagine concentration. Proposed mechanistic models suggested that HMF is formed via caramelisation and that acrylamide formation follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff base before decarboxylation, to generate acrylamide without the Amadori rearrangement product and sugar fragmentation. Study results contribute to understanding chemical reaction pathways in real food products.
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