Advanced search
Publication Cover
Food Reviews International Volume 39, 2023 - Issue 8
Submit an article Journal homepage
698
Views
1
CrossRef citations to date
0
Altmetric
Review

Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation

Maria Alessia Schoutena Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, ItalyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7182-8559
ORCID Icon,
Silvia Tappia Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy;b Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, ItalyORCID Iconhttps://orcid.org/0000-0003-0711-859X
ORCID Icon,
Pietro Rocculia Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy;b Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, ItalyORCID Iconhttps://orcid.org/0000-0002-1255-3185
ORCID Icon &
Santina Romania Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy;b Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, ItalyORCID Iconhttps://orcid.org/0000-0002-5586-8443
ORCID Icon
Pages 4793-4834 | Published online: 06 Feb 2022
 
Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

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.

Log in via your institution

Access through your institution

Log in to Taylor & Francis Online

Restore content access

Restore content access for purchases made as guest
Purchase options * Save for later

PDF download + Online access

  • 48 hours access to article PDF & online version
  • Article PDF can be downloaded
  • Article PDF can be printed
USD 61.00 Add to cart

Issue Purchase

  • 30 days online access to complete issue
  • Article PDFs can be downloaded
  • Article PDFs can be printed
USD 1,043.00 Add to cart

* Local tax will be added as applicable

Related Research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.