Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019
- Mesías, Marta
- Morales, F. J.
- Delgado Andrade, Cristina
DOIAbstract
The biscuit industry has evolved in the last decades with the inclusion of alternative cereals, pseudo-cereals and other ingredients in traditional recipes, which allows current consumers’ needs to be met. The dough composition, thermal treatment applied during baking, low moisture, and high rate of consumption make biscuits important contributors to daily exposure to acrylamide in Western diets. Acrylamide was determined by LC-ESI-MS/MS in 80 commercial biscuits marketed in Spain. The mean acrylamide content was 343 μg kg−1 (from <20 to 2144 μg kg−1). Rye, teff and oat-based biscuits exhibited the highest content (2144, 1559 and 1424 μg kg−1, respectively). 70% of the samples were below the benchmark level established by the EU Regulation ...
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