Abstract:
This study was carried out to estimate acrylamide content in some Sudanese foods including Rugag (thin sheets of baked wheat flour), homemade biscuit with ammonium bicarbonate and homemade biscuit without ammonium bicarbonate.
Rugag was prepared according to the traditional method employed in Sudanese house hold. Prepared from 72% extraction wheat flour, sugar, milk powder, vanilla, corn flour, salt, and baking powder, baked in thin sheet on hot steel plate at 170 ˚C for 40 seconds. Two types of homemade biscuits were prepared according to the traditional method employed in Sudanese house hold, one type with added ammonium bicarbonate, and the other prepared similarly but without ammonium bicarbonate. Biscuits were prepared from wheat flour 72% extraction, ghee, sugar, vanilla, corn flour, salt, baking powder and one type with added ammonium bicarbonate, shaped in small pieces baked in oven at 240 ˚C for 15 minutes.
Proximate analysis was carried out for the samples. Acrylamide content of sample was determined using QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) methods by liquid chromatography tandem mass spectrometry (LC/MS). The results showed significant levels of acrylamide in Rugag and homemade biscuits with ammonium bicarbonate 1.391,0.904 ppm respectively, while no detection of acrylamide in homemade biscuits without ammonium bicarbonate. The estimated dietary intake of acrylamide in Rugag would be 103.12 and 312.97 µg/kg.bw/day for adult and child, respectively, while in homemade biscuit with ammonium bicarbonate would be 29.78 and 90.4µg/kg.bw/day for adult and child, respectively. Can be concluded that Rugag processing conditions lead to formation of acrylamide and addition of ammonium bicarbonate as leavening agent assisted formation of acrylamide in homemade biscuits.
