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Advisor(s)
Abstract(s)
The cereal-based food formulations has evolved in the last decades with the inclusion of alternative cereals,
pseudocereals and other ingredients in traditional recipes, which allows current consumers’ needs to be met. The
incorporation of ingredients such as seeds, legume flours or different type of sugars in the innovative formulation
of biscuits may be particularly desirable from a nutritional and healthy point of view. However, the dough
composition, low moisture and thermal treatment applied during baking can promote the formation of chemical
process contaminants, such as acrylamide, which is classified as “probably carcinogenic for humans” [1]. The
effect of addition of chia seeds, carob flour and coconut sugar on the nutritional and bioactive properties and the
formation of acrylamide in wheat flour-based biscuits was investigated. Different biscuits were formulated
replacing wheat flour by chia seeds (percentages in the final weight: 5, 10 and 15%) and carob flour (percentages
in the final weight: 1, 5 and 10%) and white sugar by coconut sugar. Biscuit were prepared under controlled
conditions and baked for 23 minutes at 180 ºC. Nutritional composition (AOAC methods), in vitro bioactivity
(antioxidant capacity (TBARs), antibacterial and antifungal activity) and acrylamide content (HPLC-ESI-MS/MS)
were determined in both ingredients and biscuits. Results were statistically analyzed using SPSS version 26 (SPSS,
Chicago, IL, USA) assuming a level of significance of p < 0.05. Higher percentages of chia seeds, carob flour and
coconut sugar in the formula exhibited similar antibacterial and antifungal activity to the control biscuit (100%
wheat flour, 100% white sugar) but increased the antioxidant capacity, protein, fiber and, in the case of chia seeds,
the polyunsaturated fatty acids content, then resulting in a nutritionally enhanced product. However, levels of
acrylamide were also increased, from 113 to 236 μg/kg, when chia seeds were added in a range of 5-15% of the
total weight and reaching values up to 351 μg/kg when carob flour was incorporated in a 10% or even to 1030
μg/kg when biscuit containing 10% carob flour were also formulated with coconut sugar. In these cases,
acrylamide concentrations exceeded the benchmark levels (350 μg/kg) established for biscuits in the European
Regulation 2158/2017 [2]. This study suggests that the reformulation of traditional recipes with innovative
ingredients should be carefully considered, not only looking for nutritionally improved recipes but also taking into
account possible changes in the toxicological aspects. To this end, it should be recommended to include a
risk/benefit evaluation of the control of process contaminants when designing novel biscuit formulas.
Description
Keywords
Cereal-based formulations
Pedagogical Context
Citation
Mesias, Marta; Morales, Francisco J.; Pereira, Eliana; Caleja, Cristina; Pires, Tânia C.S.; Calhelha, Ricardo C.; Barros, Lillian (2022). Risk benefits of new ingredients added to novel cereal-based formulations. In Trends in grain-based foods: Book of abstracts. Bragança
Publisher
Instituto Politécnico de Bragança