We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Acrylamide Contents of Some Commercial Crackers, Biscuits and Baby Biscuits.
- Authors
Boyacı Gündüz, Cennet Pelin; Bilgin, Ayşe Kevser; Cengiz, Mehmet Fatih
- Abstract
In present study, acrylamide levels in a total of 90 commercial samples of crackers, biscuits and baby biscuits sold in Turkey were determined by the GC/MS method with bromine derivatization. Cracker samples (n=30) were divided into 4 groups as salty crackers, crackers with cheese, crackers with spices and crackers with sesame. Biscuit samples (n=27) were divided into 5 categories as wheat based biscuits, bran based biscuits, whole wheat biscuits, oat biscuits and wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their brand name. Mean acrylamide levels were 604, 495 and 153 μg/kg for crackers, biscuits and baby biscuits, respectively. Acrylamide contents showed a great variation among different brands and types of food samples since acrylamide can be found in a wide range of food products at different levels depending on the composition and processing parameters.
- Subjects
ACRYLAMIDE; FOOD poisoning; BISCUITS
- Publication
Academic Food Journal / Akademik GIDA, 2017, Vol 15, Issue 1, p1
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.305277