Studies On Maillard Reaction-Derived Hazards And Their Control Technology In A Cookie System

Baking processing is indispensable to determine special sensory prosperities of cookies and induces the formation of some beneficial components such as antioxidants. However, the formation of some Maillard Reaction-derived hazards, such as acrylamide (AA),Nf-(carboxymethyl) lysine (CML) and Nf-(carboxyethyl) lysine (CEL) in cookies is also a significant consequence of baking processing from a food safety standpoint.Firstly, this research investigated the effects of baking conditions on the formation of AA, CML and CEL by UPLC-MS/MS, respectively. Secondly, this research investigated the effects of baking conditions on the antioxidant activity (AOA), quality attributes and sensory properties of cookies and determined the appropriate baking condition. Thirdly, this research investigated the effects of four kinds of natural sources of antioxidants from bamboo leaves and green tea, i.e. water-soluble antioxidant of bamboo leaves (AOB-w), water-soluble tea polyphenols (TP-w), oil-soluble AOB (AOB-o) and oil-soluble TP (TP-o) on AA, CML and CEL formation in cookies and then determined the appropriate nature sources of antioxidants and the optimal addition level, considering the AOA, quality attributes and sensory properties of cookies. This research intially reduced the AA, CML and CEL simultaneously in cookies by addition of nature sources of antioxidants and efficiently improved the edible safety of cookies.The main results of this research were summarized as follows:1. Cookies were baked at various baking temperatures (155-230℃) and times (1.5～31min) and then the contents of AA, CML and CEL in cookies with different baking conditions were quantified. The highest level of AA was obtained in the cookies baked at155℃/21min and205℃/11min, being (328.93±3.10)μg/kg and (329.29±5.29) μg/kg, the highest level of CML was obtained in the cookies baked at230℃/1.5min, being(118.05±0.21) mg/kg and the highest level of CEL was obtained in the cookies baked at155℃/16min, being (14.50±5.02) mg/kg. The CML and CEL contents were both much higher than the AA content in the same set of cookies.2. AA was prone to form at relatively low temperature range (155～205℃), however, CML at relatively high temperature range (205·230℃). The baking temperature did not exert obvious effects on CEL formaion.3. The AOA of cookies increased at severer baking conditions. Considering the AA, CML and CEL contents, AOA, quality attributes and sensory properties of cookies, the baking condition of205℃/11min might be a compromised selection, which was just the the recommended temperature-time regime by American Association of Cereal Chemists (AACC). However, there were still considerable contents of AA, CML and CEL in the cookies under such baking condition. Therefore, only optimizing the baking condition was not enough for manufacture of cookies with high-edible safety.4. The cookies dough was added with AOB or TP in five levels (0.1g/kg,0.2g/kg,0.3g/kg,0.4g/kg and0.5g/kg, based on cookie dough), respectively. The cookies dough with or without the selected antioxidants was baked at205℃for11min. The largest contents of AA, CML and CEL were obtained in the cookies without addition of the antioxidants, being (414.32±3.96)μg/kg,(79.58±1.93)μg/kg and(11.97±0.26) mg/kg, respectively. Both AOB and TP could effectively inhibit AA, CML and CEL formation in cookies. Moreover, AOB-o could reduce AA, CML and CEL with reduction rates above50%simultaneously at the addition level of0.3g/kg.5. The AOA, quality attributes and sensory properties of cookies with or without the antioxidants were also evaluated. The addition treatment of0.3g/kg AOB-o did not adversely affect quality attributes and sensory properties of the cookies, and even provided the cookies with higher AOA which could protect the cookies from oxidation to prolong the shelf-life and might provide beneficial effects to human health. Therefore, the addition of0.3g/kg AOB-o to cookies dough before baking processing was appropriate, which could realize the manufacture of cookies with high-edible safety.