Document Type



Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence


Public and environmental health, 4. AGRICULTURAL SCIENCES

Publication Details

Modelling the effect of asparaginase in reducing acrylamide formation in biscuits Food Chemistry, Volume 126, Issue 2, 15 May 2011, Pages 435-440



The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As acrylamide formation was found to vary significantly between biscuits obtained by using the same ingredients and process, a mixed effect model was used to model variation of acrylamide concentration. By contrast a fixed effect model was used for colour polynomial analysis. Within the range of study, the overall results allowed the best conditions for minimising acrylamide formation to be found. It can be suggested that acrylamide development was at a minimum at intermediate asparaginase concentrations, as well as at the lowest time and temperature of incubation. Asparaginase addition did not significantly affect the colour of the final product, although the quadratic term of the incubation temperature did slightly.



COST Action 927:Thermally processed foods: possible health implications