Abstract
A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440–2560 µg/mL of dough water) and NaCl (0.3–1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers. Additionally, the best formulation, defined as that with the lowest AA and HMF content, was compared with a commercial formulation cracker. Red Tara pods extracts were obtained through conventional extraction using pure water (60 °C, 35 min). AA and HMF content were quantified by GC-MS and HPLC-DAD, respectively. The sensory evaluation was carried out using a descriptive analysis on a 10 cm non-structured linear scale. Red Tara pods extract significantly reduced (p < 0.05) the AA and HMF content, while NaCl only influenced the HMF formation. However, the sensory attributes did not significantly change (p > 0.05), excepting the violet-gray color and salty flavor, but at acceptable levels compared with the control sample. The higher the red Tara pods extract concentration (2560 µg/mL of dough water), the lower the neo-formed contaminants (NFCs) content of crackers (AA: 53 µg/kg and HMF: 1236 µg/kg) when salt level was below 3 g/100 g of flour. The action of the proanthocyanidins present in the extracts which trapped the carbonyl groups of sugars probably avoided the formation of both NFCs. Contrarily, NaCl addition (from 0.3 to 1.7 g/100 g of flour) significantly increased (p < 0.05) the HMF formation (from 1236 µg/kg to 4239 µg/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments were compared with a commercial formulated cracker, the highest mitigation effect (reductions of 40% and 32% AA and HMF, respectively) was reached with the addition of 2560 µg/mL of dough water of red Tara pods extract and 0.3 g/100 g of flour of NaCl. The addition of red Tara pods extracts integrated with the control of NaCl levels mitigated the NFCs in crackers, preserving their sensory properties. Future research should be focused on scaling this mitigation technology, considering a better chemical characterization of red Tara pods extracts as well as the validation of its use as functional food ingredient.
Highlights
Chile ranks the fourth in the international calorie consumption ranking, and the three main sources of calories consumed by Chileans are bakery products, oils and fats, and dairy products [1]
The development of attractive sensory attributes in these products is mainly due to the Maillard reaction (MR), in which the amino groups of proteins and the carbonyl groups present in carbohydrates interact at very high temperature (>120 ◦ C) [2,3,4]
The major concern arising from high temperature processes applied to foods is the formation of toxic compounds such as acrylamide (AA) and hydroxymethylfurfural (HMF), called neo-formed contaminants (NFCs)
Summary
Chile ranks the fourth in the international calorie consumption ranking, and the three main sources of calories consumed by Chileans are bakery products (bread, cookies, and breakfast cereals), oils and fats, and dairy products [1]. Baked products have a large share in the Chilean food market, cookies and crackers being the most consumed products [1]. The development of attractive sensory attributes in these products is mainly due to the Maillard reaction (MR), in which the amino groups of proteins and the carbonyl groups present in carbohydrates interact at very high temperature (>120 ◦ C) [2,3,4]. MR is one of the most important chemical reactions taking place during the frying, baking, roasting, and extrusion of foods [5]. The major concern arising from high temperature processes applied to foods is the formation of toxic compounds such as acrylamide (AA) and hydroxymethylfurfural (HMF), called neo-formed contaminants (NFCs). HMF is a furanic compound formed as an intermediate in MR when carbohydrates are heated in the presence of amino acids or proteins or, alternatively, by thermal dehydration of carbohydrates under acidic conditions [6]
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