Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits

Since its discovery in many heat-treatment foods 2002, efforts have been made to reduce acrylamide levels foods. Methods by reducing Maillard reaction products considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed use new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, green tea powder (0.5 g/kg wheat flour) at proposed temperature of 37 °C 30 min production biscuits bakery using indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, asparagine/reducing sugar ratio. The highest concentrations were reduced from 865 mg/kg blank sample (BT0) 260 215 mixed enzyme (1:1) (BT3)- BT4-treated samples, respectively. biscuit samples treated with 0.5 L-asparaginase approximately 67.63%, while BT3 showed 69.94% 68.75% 47%, respectively, compared percentage untreated (blank), 95%. was 54.16% BT4 samples. results that formed during baking, all treatment inhibited formation, making it possible produce low starchy food industry preserving quality nutritional value final product. It can be used specialty or functional protects school-agechildren, well youth on campus, 70–80% daily intake acrylamide.