Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions

Unconventional formulation and baking conditions were exploited for obtaining omega-3 polyunsaturated fatty acids enriched biscuits. A monoglyceride-flaxseed oil\u2013water gel was used to obtain biscuits which had physical and chemical properties analogous to those of a control sample prepared with palm oil. To reduce fat oxidation and acrylamide and furan formation, the dough was baked at different temperature, time and pressure (i.e. varying from 101.33 to 0.15 kPa) conditions according to a central composite design. Baking at high temperature and reduced pressure allowed to obtain biscuits with acceptable water content and colour, while minimizing omega-3 fatty acids oxidation and acrylamide and furan formation. The biscuits best responding to these characteristics were obtained by applying the combination 174 \ub0C-3.99 kPa-45 min. The low pressure generated inside the oven likely exerted a stripping effect towards acrylamide and furan as well as oxygen thus preventing toxicants to accumulate and lipid oxidation to occur. This study highlighted that the use of monoglyceride-flaxseed oil\u2013water gel combined with baking under reduced pressure is potentially applicable at the industrial level to obtain nutritionally enhanced biscuits, while simultaneously preventing the occurrence of degradation reactions and toxic molecules formation. Due to the worldwide diffusion of cereal-based foods, including sweet biscuits, this formulation and process strategy could have a great economic impact