INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS

The effect of different leavening agents namely ammonium hydrogencarbonate • (NH_4HCO_3) sodium hydrogen- carbonate (NaHCO_3), baking powder (B.p) with the concentration of 2 and 3g. /100 gm. flour and different types of sugar namely, sucrose, glucose and blackstrap molasses on acrylamide content was studied . Biscuit samples prepared with NH_4HCO_3 2 and 3 g./100 g. flour increased the content of acrylamide from 250 to 2390 μg/kg in compare with other added baking agents. The use of baking powder as a leavening agents was a limiting factor for acrylamide content followed by NaHCO_3 . Results also, indicated that the content of acrylamide was decreased in prepared biscuits formulae by replacing reducing sugar namely glucose with sucrose with adding small amount of baking powder (2 and 3 gm) . Ail prepared biscuit samples with blackstrap molasses had higher content of acrylamide which were 511 and 2390 μg/kg and exhibited the low score in sensorial properties especially in colour .taste and crispness in compare with other biscuit formulas under the same baking conditions . All prepared biscuit samples with different types of sugar and baking agents were in the permissible level of acrylamide per day for adults body weight 70 kg according to (FAO/WHO, 2005) which ranged from 21to140 μg/100 g/day , and Sweden Health Organization which estimated the daily intake( 35 μg/ kg for body weight 70 kg /day ) except biscuits formula contained 3g NaHCO_3 or 3g. NH_4HCO-3 with black strap molasses. So, it could be recommended that use of sucrose and disaccharides in hard biscuits preparation reduced the content of acrylamide , while .addition of 3 gm of NH_4HCO_3 or 3g NaHCO_3 to hard biscuits prepared with blackstrap molasses is not preferable.