Effect of adding cinnamon, clove and vanilla on reducing the formation of acrylamide in some bakery products
The aim of the present study was to determine the effects of cinnamon, clove and vanilla on the content of acrylamide in cake, biscuits and cookies. Twelve samples were subjected to chemical analysis in order to determine antioxidant activity, acrylamide content, flavonoids, tolal phenols and essential oils. Bakery products were prepared according to recommended ingredients .Results indicated that the percentage of antioxidant activity increased by adding cinnamon, clove and vanilla. The highest percentage of antioxidants activity was detected in cake with cinnamon (42.42%) while the lowest was detected in cake with clove (35.65%) compared to control (24.65%). In contrast the content of acrylamide decreased in cake with cinnamon (0.05 mg/100 g) while increased in cake with clove (0.57±0.04 mg/100 g) compared to control (0.99 mg/100 g). The highest level of flavonoids, total phenols and essential oils were found in cake with cinnamon (40.53 mg/100 g, 80.65mg/100 g and 0.337%). A relation between antioxidant content and acrylamide formation was indicated by this study. It is recommended to use clove, cinnamon and vanilla for the production of safety and good quality bakery samples.
Keywords: acrylamide – antioxidant activity-herbs-spices- bakery products