The purpose of current study is to monitor the Acrylamide (AA) contents in biscuits produced on the industrial scale. Effect of sugar types, inverted sugar syrup and sucrose, and baking conditions including time and temperature on the AA formation were studied in rotary moulded biscuit at the industrial scale. The AA content and the correlation between AA concentration and CIE color space parameters of L*a*b* and C index was studied. The AA formation was effectively decreased by replacement of the inverted sugar syrup of 2% w/w with sucrose of 1% w/w. The least AA content was found in samples made with 5% inverted sugar and 15% sucrose and the highest concentration of AA was observed in samples made with 9% inverted sugar and 13% sucrose. The effect of sugar on acrylamide formation was pronounced for inverted sugar and sucrose, expectedly. To assess the effect of baking condition, increasing the mean temperature of three zones of tunnel oven from 307 to 320 °C led to rising AA concentration, while the amount of AA reduced with increasing the mean oven temperature from above 320 °C. The results of the color analysis of biscuit samples revealed that a significant correlation was observed between AA concentration and brightness parameter L*, while parameters a*, b* and C did not show significant differences. The overall results suggest that the industrial rotary moulded biscuit without any difference in overall acceptability, but having the lowest acrylamide content can be manufactured by decreasing the baking mean temperature for a long time and also replacing inverted sugar syrup with sucrose.

中文翻译：

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糖类型和烘烤条件对工业旋转成型饼干中丙烯酰胺形成的影响

当前研究的目的是监测工业规模生产的饼干中丙烯酰胺（AA）的含量。在工业规模的旋转模塑饼干中，研究了糖类型，倒糖浆和蔗糖以及烘烤条件（包括时间和温度）对AA形成的影响。研究了AA含量以及AA浓度与L * a * b *和C指数的CIE色彩空间参数之间的相关性。通过用1％w / w的蔗糖代替2％w / w的倒糖浆，有效地减少了AA的形成。在含5％转化糖和15％蔗糖的样品中，AA含量最低，而在含9％转化糖和13％蔗糖的样品中，AA含量最高。预期糖对蔗糖和蔗糖的丙烯酰胺形成的影响是明显的。为了评估烘烤条件的影响，将隧道式烤箱的三个区域的平均温度从307提高到320°C会导致AA浓度的升高，而AA的量会随着烤箱平均温度从320°C以上的升高而降低。饼干样品的颜色分析结果表明，AA浓度与亮度参数L *之间存在显着的相关性，而参数a *，b *和C没有显着差异。总体结果表明，可以通过长时间降低烘烤平均温度并用蔗糖代替转化糖浆来制造工业旋转成型饼干，其总体可接受性没有任何差异，但是丙烯酰胺含量最低。将隧道炉三个区域的平均温度从307提高到320°C导致AA浓度升高，而AA的量则随着烤箱平均温度从320°C以上升高而降低。饼干样品的颜色分析结果表明，AA浓度与亮度参数L *之间存在显着的相关性，而参数a *，b *和C没有显着差异。总体结果表明，可以通过长时间降低烘烤平均温度并用蔗糖代替转化糖浆来制造工业旋转成型饼干，其总体可接受性没有任何差异，但是丙烯酰胺含量最低。将隧道炉三个区域的平均温度从307提高到320°C导致AA浓度升高，而AA的量则随着烤箱平均温度从320°C以上升高而降低。饼干样品的颜色分析结果表明，AA浓度与亮度参数L *之间存在显着的相关性，而参数a *，b *和C没有显着差异。总体结果表明，可以通过长时间降低烘烤平均温度并用蔗糖代替转化糖浆来制造工业旋转成型饼干，其总体可接受性没有任何差异，但是丙烯酰胺含量最低。而AA的含量则随着烤箱平均温度从320°C以上升高而降低。饼干样品的颜色分析结果表明，AA浓度与亮度参数L *之间存在显着的相关性，而参数a *，b *和C没有显着差异。总体结果表明，可以通过长时间降低烘烤平均温度并用蔗糖代替转化糖浆来制造工业旋转成型饼干，其总体可接受性没有任何差异，但是丙烯酰胺含量最低。而AA的含量则随着烤箱平均温度从320°C以上升高而降低。饼干样品的颜色分析结果表明，AA浓度与亮度参数L *之间存在显着的相关性，而参数a *，b *和C没有显着差异。总体结果表明，可以通过长时间降低烘烤平均温度并用蔗糖代替转化糖浆来制造工业旋转成型饼干，其总体可接受性没有任何差异，但是丙烯酰胺含量最低。