title: A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality.
abstract: BACKGROUND
  The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread.
  
  
  RESULTS
  The type of leavening agent and the presence of Ca2+and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH4)2CO3alone was 186.5 µg kg-1. Irrespective of other tested additives, NaHCO3decreased (P < 0.05) AA content to 42% compared to (NH4)2CO3. Combination of NaHCO3+ CaCl2+ citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg-1). The AA content in gingerbread (y; µg kg-1) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r2= 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid.
  
  
  CONCLUSIONS
  The present study demonstrates that the combination of additives NaHCO3/Ca2+/citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.
authors.affiliation: Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic.
authors.forename: Tomáš
authors.initials: T
authors.lastname: Komprda
authors.affiliation: Mendel University in Brno, Department of Zoology, Fisheries, Hydrobiology and Apidology, Zemědělská 1, 613 00, Brno, Czech Republic.
authors.forename: Antonin
authors.initials: A
authors.lastname: Pridal
authors.affiliation: Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic.
authors.forename: Renata
authors.initials: R
authors.lastname: Mikulíková
authors.affiliation: Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic.
authors.forename: Zdeněk
authors.initials: Z
authors.lastname: Svoboda
authors.affiliation: Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic.
authors.forename: Olga
authors.initials: O
authors.lastname: Cwiková
authors.affiliation: Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic.
authors.forename: Šárka
authors.initials: Š
authors.lastname: Nedomová
authors.affiliation: Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic.
authors.forename: Vladimír
authors.initials: V
authors.lastname: Sýkora
mesh_terms: D020106:Acrylamide / Q000032:analysis / Q000037:antagonists & inhibitors* / Q000737:chemistry / Q000633:toxicity; D000465:Algorithms; D002122:Calcium Chloride / Q000009:adverse effects / Q000737:chemistry; D002254:Carbonates / Q000009:adverse effects / Q000737:chemistry; D055598:Chemical Phenomena; D019343:Citric Acid / Q000009:adverse effects / Q000737:chemistry; D003258:Consumer Behavior; D003296:Cooking; D018153:Czech Republic; D057140:Fast Foods / Q000009:adverse effects / Q000032:analysis*; D005503:Food Additives / Q000009:adverse effects / Q000737:chemistry*; D005506:Food Contamination / Q000517:prevention & control*; D005518:Food Preferences; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D055595:Mechanical Phenomena; D012677:Sensation; D017693:Sodium Bicarbonate / Q000009:adverse effects / Q000737:chemistry*
chemical_list: D002254:Carbonates; D005503:Food Additives; D020106:Acrylamide; D019343:Citric Acid; D017693:Sodium Bicarbonate; D002122:Calcium Chloride; C040502:ammonium carbonate
keywords: acrylamide; additives; food safety; gingerbread; honey; sensory analysis