Abstract:
The objective of this study was to determine the level of acrylamide in bread,
cake and biscuit according to their color intensity.The samples were obtained
from local market, then categorized into white, medium and dark colored
.Acrylamide was determined using GC/MS. Proximate analysis was conducted
beside sugars , amino acids profile and some ,minerals.
The results showed that acrylamide level varied in bread , according to its
color(white bread 211.1 μg/kg, medium white bread 389.0 μg/kg and dark bread
589.7 μg/kg).Where as white biscuit 109.9 μg/kg,medium white biscuit 176.3
μg/kg and dark biscuit 425.0 μg/kg. Also results revealed that white cake has
128.6 μg/kg, medium white cake has 804.3 μg/kg and dark cake has 1015.0
μg/kg acrylamide. Statistical analysis showed significant difference (P≤0.05)
in acrylamide content with the increasing intensity of the product color .It could
be concluded that the acrylamide level increases with the increase color intensity
of the product which is due to the rising baking temperature where the reaction
between the reducing sugars and asparagine takes place resulting into
acrylamide formation .Acrylamide increases with the increasing of carbohydrate
and proteins in bread and cake , while no clear relation is observed in the case
of biscuit.Sucrose increases with the increasing acrylamide in cake
only.Acrylamide content seems to be increasing with the decreasing amount of
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acrylamide content in the wheat products under study .While moisture showed
, consistant decrease with the increasing acrylamide in all wheat products tested
lipids and ash showed the same trend as moisture but for cake only . Therefore it
.is recommended to avoid reaching the dark color in the baked products
