Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations

Acrylamide (AA) is an undesirable food compound classified as “probably carcinogenic to humans” (Group 2A) because of its toxicological effects. AA is formed mainly during the heat treatment of food under low-moisture conditions from asparagine and sugars as part of the Maillard reaction. In recent years, authorities and regulations have become more restrictive regarding AA levels allowed in foods and beverages to encourage the application of mitigation strategies. The aim of this research project was to investigate the impact of some formulation strategies to reduce AA in biscuits, one of the most consumed products at risk for AA. In detail, the potential of using 20, 40 and 60% of lupin and chickpea flours compared to 100% wheat flour was examined by standardizing the initial asparagine content in biscuit formulations to highlight the impact of different flour characteristics on AA formation. Furthermore, the effect of red kidney bean flour preparations with intact or broken cotyledon cell walls on the formation of AA in biscuits was investigated, as it was hypothesized that intact cell walls might modulate the dehydration rate and reduce the availability of asparagine during baking. Ingredients, raw doughs and biscuits were analyzed for the content of AA and its precursors; the baked biscuits were also described in terms of key quality characteristics. Comprehensive results showed that the most promising formulation strategies investigated to reduce AA while maintaining some desirable biscuit properties were the use of 20 and 40% of chickpea flour and bean flour with intact cotyledon cell walls.