Syrup Concentration Research Articles

Durable self-cleaning nano-titanium dioxide superhydrophilic coating with anti-fog property

PurposeThis paper aims to design the nano-titanium dioxide (TiO2) coating system which has superhydrophilic property, self-cleaning mechanism and antifog property as well as strong adhesion on glass substrate.Design/methodology/approachTwo hydrophilic materials have been used such as TiO2 nanoparticles as fillers and hydrophilic copolymer, Pluronic F-127 by using simple sol–gel approach. The prepared solution was applied onto glass through dip- and spray-coating techniques and then left for drying at ambient temperature.FindingsThe nano-TiO2 superhydrophilic coating has achieved the water contact angle of 4.9° ± 0.5°. The superhydrophilic coating showed great self-cleaning effect against concentrated syrup and methylene blue where thin layer of water washes the dirt contaminants away. The nano-TiO2 coating exhibits great antifog performance that maintains high transparency of around 89% when the coated glass is placed above hot-fog vapor for 10 min. The fog droplets were condensed into water film which allowed the transmission of light through the glass. The strong adhesion of coated glass shows no total failure at scratch profile when impacted with scratch load of 500, 800 and 1,200 mN.Research limitations/implicationsFindings will be useful in the development of self-cleaning superhydrophilic coating that is applicable on building glass and photovoltaic panel.Practical implicationsThe developed nano-TiO2 coating is developed by the combination of hydrophilic organic copolymer–inorganic TiO2 network to achieve great superhydrophilic property, optimum self-cleaning ability and supreme antifog performance.Social implicationsThe findings will be useful for residents in building glass window where the application will reduce dust accumulation and keep the glass clean for longer period.Originality/valueThe synthesis of nano-TiO2 superhydrophilic coating which can be sprayed on large glass panel and cured at ambient temperature.

Consumption of glucose syrup enhances glucose tolerance in mice

There is debate about the metabolic impact of sugar-sweetened beverages. Here, we tested the hypothesis that ad lib consumption of glucose (Gluc) or high-fructose (HiFruc) syrups improves glucose tolerance in mice. We provided C57BL/6 mice with a control (chow and water) or experimental (chow, water and sugar solution) diet across two consecutive 28-day exposure periods, and monitored changes in body composition, glucose tolerance, cephalic-phase insulin release (CPIR) and insulin sensitivity. The sugar solutions contained 11% concentrations of Gluc or HiFruc syrup; these syrups were derived from either corn starch or cellulose. In Experiment 1, consumption of the Gluc diets reliably enhanced glucose tolerance, while consumption of the HiFruc diets did not. Mice on the Gluc diets exhibited higher CPIR (relative to baseline) by the end of exposure period 1, whereas mice on the control and HiFruc diets did not do so until the end of exposure period 2. Mice on the Gluc diets also exhibited higher insulin sensitivity than control mice at the end of exposure period 2, while mice on the HiFruc diets did not. In Experiment 2, we repeated the previous experiment, but limited testing to the corn-based Gluc and HiFruc syrups. We found, once again, that consumption of the Gluc (but not the HiFruc) diet enhanced glucose tolerance, in part by increasing CPIR and insulin sensitivity. These results show that mice can adapt metabolically to high glucose diets, and that this adaptation process involves upregulating at least two components of the insulin response system.

Dielectric properties of honey adulterated by sugar syrup

Abstract Dielectric properties of pure honey adulterated by varying amount of sugar syrup have been measured over 20 Hz to 2 MHz frequency range, at room temperature. The samples were prepared by mixing different proportions of sugar syrup in pure honey. It has been observed that, dielectric constant (ε′) and dielectric loss (ε″) of the mixture increases as percentage of sugar-syrup in honey increases. ε′ of the mixture decreases rapidly with the increase in frequency and achieves static value at higher frequency. ε″ decreases linearly with increase in frequency. The relaxation time corresponding to tanδ peak varies nonlinearly with increase in concentration of sugar syrup in the honey. The dielectric loss at 2 MHz, and the relaxation frequency of the mixture increases linearly with increase in concentration of sugar syrup in honey, which can be used to estimate the amount of adulteration of honey by sugar syrup.

Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes

Mulberry (Morus alba L.) is having numerous natural phytocompounds, which possess nutritional and pharmaceutical value. Due to its perishable nature and limited availability, it is not yet much explored except for its value addition. However, the wholesomeness in terms of shape has been always ignored. Therefore, the aim of present study was to optimize the processing conditions for production of osmo-dehydrated (OD) mulberry and retaining the shape of the fruit. The effect of three process variables i.e., blanching time (0 to 180 s), syrup concentration (45 to 75 obrix) and drying temperature (45–60 °C) was evaluated on the quality attributes of OD mulberry. All the phytochemicals were significantly (p ≤ 0.05) affected during processing conditions. The optimized conditions for the development of OD mulberry were 170 s blanching time, 66.52°brix syrup concentration and 53.48 °C drying temperature with 0.84 desirability. All the variables possess an important role in the quality of mulberry as revealed during cluster analysis. The optimized sample had more nutritional and phytochemical potential as confirmed during the qualitative analysis. In a nutshell, it is concluded that optimized conditions can be used to produce OD mulberry along with maintenance of original shape and to make it available at off places and during off seasons.

Evaluation of plant profile of Japanese Super Sorghum variety and its physicochemical and microbiological properties of fresh juice and concentrated syrup

Sweet sorghum with various varieties in Indonesia is a high potential source of sugar. The innovation of sweet sorghum variety to improve the quality attributes needs to evaluate for plant’s profiles for optimal utilization prospects. The objective of this study was to examine the profiles of Japanese Super Sorghum cultivated in Indonesia that comparisons of several other varieties of sweet sorghum and characterize the physicochemical and microbiological properties of fresh juice and concentrated syrup. Japanese Super Sorghum had the highest plant size, the highest number of leaves, and the highest yield of fresh juice compared to other varieties. Japanese Super Sorghum’s fresh juice had a pH of 5.28, Total Dissolve Solid (TDS) 12.5 ± 0.1 °Brix, dextran content of 421.25 ± 3.93 ppm, color ICUMSA 862.15 ± 10.79 IU, viscosity 2.11 ± 0.02 cP, and yield of fresh juice 56.76% from stems or 42.42% from the whole plant. The concentrated syrup had a higher pH, ICUMSA color, dextran content, and viscosity than fresh juice, but it had a lower microbial growth rate. Microbial growth in concentrated syrup decreased due to defecation and evaporation. Bacterial growth in fresh juice was 1.8x103 CFU/ml and only 0.5x103 CFU/ml in concentrated syrup. The total microbial growth in fresh juice was 22.0x103 CFU/ml and only 5.5x103 CFU/ml in thick syrup. In conclusion, concentrated syrup from Japanese Super Sorghum juice has good properties and high storability.

The Dark Annulus of a Drop in a Hele-Shaw Cell Is Caused by the Refraction of Light through Its Meniscus

Knowing the meniscus shape of confined drops is important for understanding how they make first contact and then coalesce. When imaged from the top view by brightfield microscopy, a liquid drop (e.g., corn syrup) confined in a Hele-Shaw cell, surrounded by immiscible liquid (e.g., mineral oil), had a dark annulus, and the width of the annulus decreased with increasing concentration of corn syrup. Since the difference in the annulus width was presumed to be related to the meniscus shape of the drops, three-dimensional images of the drops with different concentrations were obtained using confocal fluorescence microscopy, and their cross-sectional meniscus profile was determined by image processing. The meniscus of the drops remained circular despite varying concentration. Since the refractive index of corn syrup increased with concentration, while the surface tension coefficient between corn syrup and mineral oil remained unchanged, the observed change in the annulus width was then attributed to the refraction of light passing through the drop’s meniscus. As such, a ray optics model was developed, which predicted that the annulus width of the drop would decrease as the refractive index of the drop approached that of the surrounding liquid. Therefore, the dark annulus of the drops in the Hele-Shaw cell was caused by the refraction of light passing through the circular meniscus of the drop.

Review on Non - Carbonated Beverages (Soft Drinks)

Non-Carbonated soft drinks are a significant segment of global beverage markets. They are made by adding glucose directly to the beverage or to the water used to dilute a concentrated syrup. Glucose can come from a variety of industrial sources, but it must meet appropriate standards. Glucose levels vary depending on the product. Typical ingredients and packaging styles are discussed. Most products are pasteurized during the filling and processing process to ensure microbiological safety and stability. Natural mineral water is briefly discussed as well. Life line springs pvt.ltd., processes non-carbonated beverages with pasteurization, water treatment, blending, and other processes using materials such as water, sugar syrup, glucose, flavors, and finished product package coding (date, batch no. etc).

A fibre syrup for the sugar reduction in fruit filling for bakery application

Clean label ingredients able to reduce sugar in food are highly demanded by the food industry. A new fibre syrup based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed) has been used to formulate reduced-sugar fruit fillings. Three reduced-sugar (by 30, 50 and 70%) recipes were developed starting from a standard formulation, in order to reach the “reduced in sugar” and “high in fibre” label claims. Physicochemical and sensory properties of the fruit fillings were assessed during 180 days of storage at two different temperatures (5 °C and 25 °C). Increased firmness, adhesiveness, consistency coefficient (K, flow behaviour), bake stability and colour differences have been observed in reformulated recipes with increasing fibre syrup content if compared to the control. Storage decreased bake stability and induced darkening of the product in all samples. 30% sugar-reduced filling were the most appreciated by consumers, and not distinguishable from the control. Overall results confirmed the syrup technological functionality when used to obtain a 30% sugar-reduction.

Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips

Abstract A system for the extraction, filtration, and concentration of date fruit syrup was developed. The syrup was first extracted under 1000 mbar and under partial vacuums of −1.8, −2.8, and −5.5 mbar in an extractor developed by the authors, then filtered using a filtration ladder of 1.0, 0.25, 0.112, and 0.011-mm pore sizes and finally concentrated to the product known as a dip in the Arab world. The concentration of the syrup to dip was done in a rotary evaporator at 50 °C and 180 rpm for 9–11 hours and under direct sun rays at approximately 48 °C, placed in stainless steel trays (61 × 46 × 5 cm) for 4 hours (12:30–4:30 p.m. The quality of dip produced under sun evaporation was compared to that of a commercial one collected from the markets in Saudi Arabia and was found to be superior due to two decisive criteria, namely color (the appearance) and pH (the taste), and also in terms of other nutritional components.

Evaluasi Stabilisator Agar-Agar dan CMC Sediaan Sirup Markisa Berastagi

Fruit syrup is made from a sugar solution, the taste and aroma are determined by the freshness of the fruit. Fruit commonly used in making syrup has an attractive color, aroma and distinctive taste. Passion fruit (Passiflora edulis Sims.) has a distinctive taste and aroma, so it is widely processed into syrup. This study was to evaluate CMC and Agar-Agar stabilizers in the passion fruit syrup formula. Evaluation includes color, appearance, texture, taste and aroma and hedonic tests are carried out. The results showed that there were significant differences in the color, appearance, texture, taste and aroma of passion fruit syrup. Stabilizers CMC and Agar-Agar make the color, texture and appearance of the syrup better and more attractive. The result of hedonic test for ideal syrup concentration is S3 with 4 g of Agar and 6 g of CMC. The higher the concentration of CMC and Agar, the greater the viscosity of the syrup. The concentration of CMC and Agar-agar in a mixture of fruit juices gave significantly different effects on color, texture, appearance, taste and aroma

Optimization of fermentation process of date syrup by Lactobacillus delbrueckii and Lactobacillus acidophilus : Microbial growth, carbohydrate metabolism, and peptide content

Response surface methodology was employed to investigate the combined effects of syrup concentration (10%, 20%, 30%), incubation temperature (35, 37, 39°C), fermentation time (16, 20, 24 h), and strain type (Lactobacillus delbrueckii and Lactobacillus acidophilus) on glucose and fructose content, biomass concentration and peptide content of fermented date syrup as responses. The fitted second-order polynomial models were highly adequate to predict the responses. Fermentation temperature had a significant effect on all responses, while none of them were significantly affected by the strain type. The estimated optimal conditions of fermented date syrup for the highest biomass and peptide content were 16 h of fermentation time, 38.43°C of incubation temperature, 19.92% of syrup concentration and L. acidophilus as a starter culture. Consequently, the quadratic model was validated by applying the estimated optimum conditions, which confirmed the model validity where 4.55 g/L glucose, 2.59 g/L fructose, 4.83 biomass, and 10.30 g/L of peptide were produced. Novelty impact statement The high content of sugar, high amounts of fiber, the presence of natural antioxidants, and having functional properties, justify the industrial use of date syrup as a suitable fermentation substrate for the production of fermented food products. No study has yet been conducted to optimize the fermentation conditions (temperature and time of fermentation and sugar concentration) of date syrup. In this research, we optimized the mentioned conditions using response surface methodology to maximize lactic acid bacteria growth and increase final product functionality.

Elaboration of wild passion fruit (Passiflora cincinnata Mast.) liqueur: a sensory and physicochemical study.

Liqueur is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that add flavour and aroma. Wild passion fruit is a product with good agricultural and nutritional characteristics, and is a low-cost, regional fruit that could be used to elaborate new products. The goal of this study was to develop passion fruit (Passiflora cincinnata Mast.) liqueurs and evaluate their chemical, physical and sensory characteristics. 5 formulations were prepared with defined pulp and syrup concentrations (F1, F2, F3, F4 and F5). The following physicochemical parameters were evaluated: alcohol degree (ºGL), density, pH, total titratable acidity, total soluble solids (TSS), reducing and non-reducing sugars and colour parameters. A sensory acceptance test was applied. The formulations F4 and F5, produced with 640g pulp/70ºBrix syrup and 500g pulp/55ºBrix syrup, respectively, showed the highest acceptance scores, probably due to their acid pH, high acidity and soluble solids values. In general, the beverages developed were considered feasible, aimed at aggregating value to a regional fruit and increasing family incomes. The high sensory acceptance indicated market potential for this aggregated value product.

STUDIES ON PREPARATION AND SHELF LIFE OF GUAVA (PSIDIUM GUAJAVA L.) CANDY CV. ALLAHABAD SAFEDA

An experiment was carried out at the Post Harvest Laboratory, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (Uttar Pradesh) during the year 2021 to make guava candy. The experiment consisted of 9 treatments and 3 replications treated with potassium metabisulphite (T4 to T9= 0.2%) for 10 min, prior to candy preparation. The experiment also consists of 0.2% citric acid with three different concentrations of sugar syrup (45º B, 55ºB, 65ºB). Guava candy was prepared and stored for 3 months under ambient conditions in a plastic ziplock bag. From storage studies, it was revealed that T9 (Dipping in 650B syrup + blanching in 0.2% KMS solution+ 1% citric acid) is most suitable treatment in terms of their physico-chemical properties and organoleptic test of guava candy. On the basis of the results it is concluded that treatment T9 can be used in the commercialization of guava candy. The results indicated that the quality observations and sensory evaluation were affected by various treatments.

Studies on Dehydration of Fig (Ficus carica L.)

The fresh, ripe fig fruits of cultivar ‘Poona’ were subjected to pre-treatments of dipping oil with two concentrations i.e. 34 and 38 ppm. The fruits were dipped in dipping oil for 1 minute and then subjected to sulphur fumigation for 2 h. Fig fruits were then dipped in three concentrations of sugar syrup i.e. 50, 60 and 70°Brix for 48 hour to reach desired total soluble solids and then dried at 55°C temperature till 18-20 per cent (wb) moisture content was attained. While drying, moisture content, drying rate and moisture ratio were monitored at 1 hour interval. It was observed that rate of moisture reduction as well as drying rate was higher for figs treated with higher concentration of dipping oil (38 ppm) as well as immersed in sugar syrup solution of high concentration (60°Brix). Drying process showed only a falling rate period. The exponential equation of moisture ratio verses drying time provides excellent fit to the experimental data on drying of fig sample with highest drying constant (k) and R2 value.

Parameters of Quality in the Production of Piloncillo in Sabanas Huatusco, Veracruz

The development of panela or brown sugar in Mexico takes place in small factories or mills commonly called rural agribusinesses. The process is usually handmade, it does not have quality control measures such as good manufacturing practices (GMP) and measurement of physicochemical parameters that can be monitored by the producers to ensure the quality and safety of the product. The importance to evaluate these parameters to contribute to a continuous improvement process to obtain a competitive product in the market. The aim of this study was to determine the quality parameters in each stage of preparation of brown sugar and the final product, by characterizing, monitoring, control and physicochemical analysis of different samples obtained during the process. The results obtained on physicochemical parameters such as humidity, PH, Color Icumsa, ° Brix, Pol, Purity, in the stages of milling or cane juice extraction, concentration of juice or cane syrup and final product, show that they are affected by the degree of maturity and variety of cane used, and the time exposed to high temperature, meladura (cane honey) concentration and adequate filtration process and clarification.

The Effect of High Dosage of Codeine-Containing Cough Syrup on Renal Function on Albino Rats

Codeine-containing cough syrup (CCS) is one of the most abused drugs in the world especially among the youths. However, there is need to study the nephrotoxic effect associated with oral administration of the drug and to ascertain its effect on the kidney. Consequently, understanding the renal abnormalities in chronic use of CCS will be crucial for effective development of interventions. This study assessed the nephrotoxic effect associated with oral administration of codeine-containing cough syrup (Tutolin with Codeine) in albino rats, using the level of creatinine, urea, sodium, potassium and chloride ions as biomarker in the serum of albino rats. The rats were administered orally with Tutolin and Codeine at a dose of 80mg/kg, 160mg/kg, 240 mg/kg and 320mg/kg body weight. After three weeks of oral administration of the syrup to all the groups, there was no difference (P> 0.05) in the levels of sodium ion, chloride ion and creatinine among all the study groups and levels of urea and potassium ion in the group administered with 80 mg/kg, 160 mg/kg and 240 mg/kg body weight of tutolin with codeine compared with the control. After three weeks of oral administration of 80 mg/kg, 160 mg/kg, 240 mg/kg and 320 mg/kg body weight tutolin with codeine cough syrup, urea and potassium ion concentrations were higher (p<0.05) in group given 320mg/kg body weight of tutolin with codeine cough syrup compared with the control. This suggests that at higher doses, tutolin with codeine containing cough syrup may have effect on the kidney.

Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup.

Simple SummarySyrup, a concentrated solution of sugar, is widely used as a sweetener for beverages, foods, and medicines. Palmyra palm syrup is a popular product in Asian countries. Palmyra palm syrup not only provides sweetness to products but also improves food color, aroma, and taste. Palm syrup processing is simple: heating to evaporate water until the total soluble solid reaches 70° Bx. Traditional palmyra palm syrup processing is quick, simple, and low cost and does not require a machine. The disadvantages of palmyra palm syrup are its sensory properties such as dark color, lack of transparency, and it garners less interest than other syrups. Improving the quality of palmyra palm syrup requires increasing the syrup concentration under vacuum condition or using a membrane filter, or both. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.Palmyra palm syrup, produced from Borassus flabellifer flowers’ sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.

Mass Transfer kinetics during osmotic dehydration of Beetroot Tutti -Frutti

Beetroot and beet juice have been known for their antioxidant, anticancer and anti-diabetic effects as well as being a source of dietary nutrients that reduce blood pressure and may improve athletic performance. Now-a-days, there is an increased interest in fruits and vegetables processing by products due to their nutritive value. The experiment consisted of various combination of sugar syrup temperature (40, 50 and 60°C), concentration (50, 60 and 70°Brix) and duration of osmosis (60,120 and 180 min) for preparation of beetroot tutti-frutti. The results indicated that the quality observations affected by various treatments. As the temperature and concentration of the solution were increased the water loss and sugar gain was also increased with increase in time. The optimized process parameters for osmotic oodehydration of beetroot cubes were found to be at 62Brix syrup concentration, 50C syrup temperature and 105 min duration of osmosis. The predicted water loss (maximum) and sugar gain (targeted) was 36.12 and 9.80 per cent, respectively at optimized input parameters on the basis of sensory evaluation, texture and overall acceptability.

Simulation of synbiotic ice cream fermentation process

Expanding the range of products of therapeutic and prophylactic orientation is a priority direction of the state policy in the field of healthy nutrition. Products enriched with functional components improve the general state of the body, have high organoleptic characteristics in combination with increased biological value. The production of synbiotic ice cream is one of the promising trends in the dairy industry. Due to its unique composition and technological peculiarities, the ice cream retains the desired organoleptic and functional properties. Pro- and prebiotic components in it are conserved by freezing, and activated only when they enter the organism. It has been established experimentally, that high concentrations of monosaccharides have an inhibitory effect on the development of probiotic cultures, therefore, the purpose of the research is to simulate the fermentation process of the ice cream enriched with prebiotic components, in order to determine optimal characteristics and establish rational syrup concentrations. Lactic bacteria of Lactobacillus acidophilus species that remain active in a wide temperature range and suppressing pathogenic microflora, as well as berry syrup with a high concentration of vitamins and minerals have been used as components that ensure the functionality of the product. Phased addition of syrup has been recommended for the ex- periment. As a result of the research, a model recipe for synbiotic ice cream has been developed, the quantitative regularities of the influence of various concentrations of fructose syrup on the process of fermentation of compound have been determined, organoleptic characteristics of soft-serve ice cream have been investigated, a power-law model of the dependence of the duration of fermentation on the mass fraction of fructose syrup has been obtained. It has been found that a decrease in the initial concentration makes it possible to shorten the technological cycle and regulate the acidity index.

Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties.

This study examined the effects of different concentrations of high‐fructose corn syrup (HFCS, 28%, 44%, 55%) used in biscuit formulation on the hydroxymethyl furfural (HMF) acrylamide content, and textural properties were investigated and compared with invert sugar and sucrose‐incorporated samples. No significant difference in the chemical composition (moisture, fat, protein, and ash) among different samples was noted based on the results. The highest L* was associated with a control sample containing sugar and invert sugar, although an increase in F55 content decreased the L* value significantly (p < .05). The highest hardness value was correlated with control samples (6.5 N), although the sample with 12.5% F42 and 25% F55 demonstrated lower hardness 6.27 N, and the lowest hardness value (3.97 N) was related to the sample containing 12.5% F42 and 25% F28. The amounts of water activity of all samples were in the range of 0.22 to 0.29, with the highest amount related to the control sample. The SEM images showed a uniform surface with several holes for all the biscuits. The highest and lowest (HMF) levels were related to the samples containing 25% F55 (46.04) and 12.5% F42 with 2.36 ppm. The control sample with the acrylamide amount of 28.50 ppb and the sample containing 12.5% F42 and 25% F55 with the acrylamide amount of 27.33 ppb showed the highest acrylamide content.