Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

Özge Çetinkaya Açar, Monica Pollio, Rossella Di Monaco, Vincenzo Fogliano, Vural Gökmen*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

22 Citations (Scopus)


Thermal process contaminants including acrylamide and hydroxymethylfurfural have been an intensive area of research in recent years. The main pathway of acrylamide formation is linked to the Maillard reaction. The first step is the formation of Schiff base between the carbonyl and α-amino group of asparagine. Presence of cations partially or completely eliminates the formation of Schiff base. This study aimed to investigate the effects of calcium chloride and calcium lactate on acrylamide and hydroxymethylfurfural levels in cookies. The effects of calcium derivatives on the sensory properties of cookies were also investigated. A direct relationship was determined between the amount of calcium in recipe and acrylamide formed in cookies. Addition of 1.0% of Puracal Act 100 decreased acrylamide concentration of cookies from 128 ± 10 ng/g to 24 ± 4 ng/g. In the same time, hydroxymethylfurfural concentration increased from 2.0 ± 0.19 mg/kg to 3.3 ± 0.24 mg/kg by the addition of 1.0% of Puracal Act 100. The calcium derivatives had no effect on cookie diameter and thickness, but the surface colors were different. The use of calcium significantly increased the lightness (L*) parameter, but decreased the redness (a*; p < 0.05). The sensory properties of cookies in terms of sweetness, saltiness and bitterness were not significantly affected by the addition of calcium derivatives at dosages up to 0.5% (p > 0.05).

Original languageEnglish
Pages (from-to)519-526
Number of pages8
JournalFood and Bioprocess Technology
Issue number2
Publication statusPublished - 21 Jan 2012
Externally publishedYes


  • Acrylamide
  • Baking
  • Calcium
  • Cookie
  • Sensory analysis

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