Importance of the Formation of HMF and Acrylamide in Biscuits

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Selcuk Journal of Agriculture and Food Sciences
Volume:3 Issue:1
Importance of the Formation of HMF and Acrylamide in Biscuits

Importance of the Formation of HMF and Acrylamide in Biscuits

Authors : Sinan UZUNLU, Emine Nur HERKEN

Pages : 138-142

View : 29 | Download : 72

Publication Date : 2016-06-25

Article Type : Review Paper

Abstract :5-hydroxymethylfurfural insert ignore into journalissuearticles values(HMF); and acrylamide are Maillard reaction products formed as a result of heat treatments such as cooking, heating and pasteurization of foods. These undesirable compounds formed during the advanced steps of the Maillard reaction are used to determine the degree of heat treatment and the effect of storage on the product. Though HMF has a contribution to specific flavor and color characteristics of the food, especially with acrylamide it has been found to have cytotoxic, genotoxic and carcinogenic effects in recent years. In researches it was determined that biscuits and cookies contained different levels of HMF insert ignore into journalissuearticles values(0.5-182.5 mg/kg); and acrylamide insert ignore into journalissuearticles values(37-4200 mg/kg); depending on the different baking temperatures and dough ingredients.
Keywords : Bisküvi, HMF, Akrilamid, Maillard reaksiyonu, Karsinojen

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