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Effect of vacuum-combined baking of cookies on acrylamide content, texture and color

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Abstract

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color was investigated in this study. Baking experiments were conducted at 205 °C either completely under atmospheric pressure (P abs = 101 kPa) or partially under atmospheric pressure and partially under reduced pressure (P abs = 40 and 60 kPa). Baking times were adjusted to yield cookies with similar final moisture contents. Surface and internal temperatures of cookies were monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using an LC–MS method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The samples were also evaluated sensorily. The results showed that the combined baking process resulted in cookies with lower acrylamide levels (57.4 ng/g upon baking for 11 min under 101 kPa, 31.8 ng/g upon baking for 7.5 min under 101 kPa followed by 2.5 min under 60 kPa, 27.1 ng/g upon baking for 7.5 min under 101 kPa followed by 2.5 min under 40 kPa), lighter surface color and lower hardness, but similar eating qualities when compared to conventional baking.

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Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Food Engineering, Mersin University, 33343, Ciftlikkoy, Mersin, Turkey

    T. Koray Palazoğlu & Sezin Tuta

  2. Department of Food Engineering, Hacettepe University, 06532, Beytepe, Ankara, Turkey

    Burçe Ataç Mogol & Vural Gökmen

  3. Çorum, Turkey

    Yunus Coşkun

Authors
  1. T. Koray Palazoğlu
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  2. Yunus Coşkun
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  3. Sezin Tuta
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  4. Burçe Ataç Mogol
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  5. Vural Gökmen
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Corresponding author

Correspondence to T. Koray Palazoğlu.

Additional information

Practical application combining conventional and vacuum baking may provide cookie manufacturers with ability to make cookies of acceptable quality containing lower levels of acrylamide.

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Palazoğlu, T.K., Coşkun, Y., Tuta, S. et al. Effect of vacuum-combined baking of cookies on acrylamide content, texture and color. Eur Food Res Technol 240, 243–249 (2015). https://doi.org/10.1007/s00217-014-2324-7

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  • DOI: https://doi.org/10.1007/s00217-014-2324-7

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