Impact of ingredients added in sweet and savory biscuits on the contents of furanic compounds and 3-methylbutanal.

Abstract

Ingredients and processing conditions influence the content of volatile compounds and heat-generated contaminants in baked products including biscuits. However, limited research has focused on the effect of specific ingredients. Hence, the present study investigated the influence of various added ingredients in sweet and savory biscuits - including dried plums and apricots, roasted pistachios and peeled almonds for sweet biscuits; and black olives (with and without brine), sunflower and sesame seeds for savory biscuits - on the contents of furan derivatives and 3-methylbutanal, analyzing the final products, raw doughs and individual ingredients by HS-SPME-GC-MS instrument. The content of furanic compounds was higher in ingredients added in sweet preparations especially in dried plums and apricots. In addition, sweet biscuits were richer in furan derivatives especially those formulated with dried plum. Therefore, careful selection of ingredients together with processing optimization are crucial to balancing both safety and sensory quality features of baked products.