Abstract
To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that the content of acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and 3-deoxyglucosone increased linearly with the extension of microwave time (2, 2.5, and 3 min) and microwave power (440, 480, and 520 W). There was a significant correlation between the four TPHs. 3-Deoxyglucosone may directly or indirectly participate in the formation of the other three TPHs. The relationship between TPH levels with some heat-induced sensory characteristics was analyzed. The correlation between the sensory characteristics and the content of TPHs is L* > a* > hardness > Water activity (AW). The correlation coefficients between L* value and the four TPHs are −0.950, −0.891, −0.803, and −0.985. Furthermore, the content of TPHs produced by traditional baking and microwave baking under the same texture level was compared. Compared with traditional baking (190°C, 7 min), microwave baking at 440 W for 3 min successfully decrease methylglyoxal, 3-Deoxyglucosone, acrylamide, and 5-hydroxymethylfurfural content by 60.75, 30.19, 30.87, and 61.28%, respectively. Traditionally baked biscuits, which had a more obvious color, as characterized by lower L* value, larger a* and b* values, are more susceptible to the formation of TPHs. Therefore, microwave baking can reduce the generation of TPHs.
Highlights
Biscuits are favored as a snack food as they are rich in nutrients, easy to store and carry, and long lasting [1]
The fracturability of biscuits was increased as the microwave time increased for microwave power of 440 and 480 W, and the fracturability of biscuits was decreased as the microwave time increased at the power of 520 W
ΑDCs are reactive intermediates of the Maillard reaction that are induced by the thermal processing of foods; they are regarded as the precursors of flavor substance and color [22, 23]
Summary
Biscuits are favored as a snack food as they are rich in nutrients, easy to store and carry, and long lasting [1]. The traditional processing method used for biscuits is baking in hot air [2]. Sugar, protein, and fat interact with each other to give the unique sensory characteristics of biscuits, including flavor, appearance, color, and texture [3, 4]. Microwave-Baking Effect on Hazards a variety of thermal processing hazards (TPHs) are generated, such as acrylamide (AM), 5-hydroxymethylfurfural (HMF), methylglyoxal (MG), and 3-deoxyglucosone (3-DG), which have the potential to endangers food safety [5,6,7,8]. In the recent years, the reduction and control of food TPHs have become a hot topic in the field of food safety research. As more and more new thermal processing technologies are applied to food processing, new ideas for the reduction and control of food TPHs are generated
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