https://orcid.org/0000-0001-7182-8559
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ABSTRACT
Acrylamide (AA) is a well-known toxic compound formed in various foods during the high thermal process. Cookies, one of the most consumed bakery goods worldwide, represent a category of food at risk of AA in the human diet. Therefore, some strategies for its control in cookies should be employed. The present review summarizes and discusses the mitigation strategies for AA reduction, reported in scientific literature, that could be carried out during the cookie’s formulation and some of their effects on the final product quality. The evaluation of AA formation related to various ingredients could help the food industries and researchers to develop a more effective method to reduce this toxic compound in cookies, as well as in other bakery products.
Disclosure statement
No potential conflict of interest was reported by the author(s).
CRediT authorship contribution statement
Maria Alessia Schouten: Writing - Original Draft, Investigation, Visualization. Silvia Tappi: Review & Editing. Pietro Rocculi: Review & Editing. Santina Romani: Conceptualization, Writing - Review & Editing, Supervision.