Acrylamide Formation In Cake Baked In Different Utensils And Novel Intervention Strategies

Document Type : Original Article


Regional Center for Food & Feed; Agriculture Research Center , Egypt


Humans are exposed to high levels of acrylamide (AA) through consumption of grilled and fried food. The present study represents the effect of using different common seven baking utensils on AA content in the cake as well as evaluation of two mitigation strategies: lining-based fruit by-products and steam at household levels. Orange and banana peels, parchment paper (pp), and traditional way as control (ghee +wheat flour) were used as lining materials. Total phenols, flavonoids, antioxidant capacity and thickness were measured in fruits by-product. AA, moisture and sensory evaluations were determined in cakes. The results revealed the following descending order of AA in studied molds: Pyrex, tinfoil, aluminum, pottery, silicon, Teflon, and galvanized molds. Current mitigation approach revealed that both fruits by product lining and pp as well as steam technique were significantly reducing AA in cake however, orange peels was the best among tested lining. Moreover, using orange peel+pp resulted in reduction of AA to the lowest level in cakes baked in lining tinfoil and aluminum utensils. Lining with orange peels and steam baking prevent the excessive brownness on the crust of cakes. In conclusion, these results can introduce cost-effective in economical, recycled, and easily practice methods for reducing AA formation at household-prepared foods using available utensils.


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