Investigation on heat-induced chemical indexes in traditional and reformulated biscuits

Abstract

Fructosyl-lysine (determined as furosine), 5-hydroxymethylfurfural (HMF), and furfural are heat-induced chemical markers generated during baking of cereal-based products. Furosine reflects losses of the protein quality through lysine impairments, and furanic compounds are linked to the extent of the thermal processing, but also to potential toxicological issues. Eighty biscuits commercialized in Spain were analysed for furosine, furanic and nutritional composition. Nutri-Score was used as harmonized criteria for nutritional profiling. Samples were classified as traditional and reformulated biscuits according to the incorporation of innovative ingredients in the recipe. Average furosine, HMF and furfural contents were 731 mg/100 g protein, 7.32 and 0.64 mg/kg, respectively. Furosine, HMF, and furfural content in traditional compared to reformulated biscuits were 14, 37, and 37 % lower, respectively. The predominant source of protein and the sugar content revealed as key factors. Particularly, the replacement of reducing sugars with polyols reduced furosine and furanic compounds. Levels of heat-induced chemical markers among the Nutri-Score groups point to this index as a good tool to help consumers to make healthier choices within this food category. Findings underline the importance of conducting risk/benefit analysis when introducing reformulated recipes in order to reach not only improved nutritional profiles but also controlling toxicological aspects.