Optimization of the combination of different flours to minimize the acrylamide and hydroxymethylfurfural and evaluation of physicochemical properties in biscuits by using a D-optimal mixture design

Abstract

Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are the byproducts of the Maillard reaction that pose health risks due to their high exposure to the Western diet. This study explores the effects of substituting wheat flour with chickpea, buckwheat, and chia seed flours in biscuit formulations (labeled A, B, C, and D, respectively) on the formation of AA and HMF. Physicochemical analyses revealed variations in moisture, protein, fat, ash, crude fiber, and other components among the flours. Evaluation of biscuit properties, including color, texture, nutrition, and antioxidants, demonstrated significant impacts based on flour combinations. Chickpea flour increased hardness and overall acceptability, while buckwheat and chia flour enriched biscuits with antioxidants. The study emphasized the influence of flour compositions on these compounds, providing crucial insights for healthier biscuit production.