Low Acrylamide Flatbreads from Colored Corn and Other Flours.

Xueqi Li,Talwinder Kahlon,Mendel Friedman,Selina C Wang

doi:10.3390/foods10102495

Abstract

Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low with respect to widely consumed heat-processed food including flatbreads. Due to the fact that pigmented corn flours contain biologically active and health-promoting phenolic and anthocyanin compounds, the objective of this study was to potentially define beneficial properties of flatbread by evaluating the acrylamide content determined by high-performance liquid chromatography/mass spectrometry (HPLC/MS) with a detection limit of 1.8 µg/kg and proximate composition by standard methods of six experimental flatbreads made from two white, two blue, one red, and one yellow corn flours obtained by milling commercial seeds. Acrylamide content was also determined in experimental flatbreads made from combinations in quinoa flour, wheat flour, and peanut meal with added broccoli or beet vegetables and of commercial flatbreads including tortillas and wraps. Proximate analysis of flatbreads showed significant differences in protein and fat but not in carbohydrate, mineral, and water content. The acrylamide content of 16 evaluated flatbreads ranged from 0 to 49.1 µg/kg, suggesting that these flatbreads have the potential to serve as low-acrylamide functional foods. The dietary significance of the results is discussed.

Highlights

According to McGee [1], flatbreads originated in the Stone Age in parts of the world where grains were the chief food in the ancient diet
We previously reported on the development of potentially health-promoting flatbreads with low acrylamide content made by using flours from ancient grains such as brown rice, buckwheat, cornmeal, millet, oats, and quinoa as well as on the acrylamide levels of commercial flatbreads that had been prepared from potato and wheat flours [15,16]
The main objective of the present study is the further development of novel low-acrylamide flatbreads using white and colored corn flours and flours prepared from mixtures of wheat–quinoa–peanut meal supplemented with beets and broccoli vegetables and to compare the results to acrylamide levels we found in selected commercial tortillas and edible wraps

Summary

Introduction

According to McGee [1], flatbreads originated in the Stone Age in parts of the world where grains were the chief food in the ancient diet. Due to the fact that the exposure of doughs to heat during baking induces the formation of the reactive compound acrylamide reported to cause adverse effects in cells, rodents, and possibly in humans that include neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity [2,3,4,5,6], ongoing worldwide efforts are designed to produce plant-derived baked and fried foods with low acrylamide content As part of this effort, we previously determined acrylamide content by using a validated chromatography/mass spectrometry method with a detection limit of 1.8 parts-per-billion (μg/kg) of thermally treated olives [7] on 12 new flatbreads using flours prepared from pigmented rice seeds (manuscript in preparation). The main objective of the present study is the further development of novel low-acrylamide flatbreads using white and colored corn flours and flours prepared from mixtures of wheat–quinoa–peanut meal supplemented with beets and broccoli vegetables and to compare the results to acrylamide levels we found in selected commercial tortillas and edible wraps

Objectives

Methods

Results

Conclusion