| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 101 === Acrylamide, a Group 2A carcinogen, is one of the byproduct in high temperature heated starchy foods. This study evaluated model cookies and AACC formulated cookies with additional 0.1%, 0.5% and 1.0% calcium salts (calcium lactate, calcium citrate, calcium acetate, calcium carbonate) respectively. The objective is to explore the feasibility of reducing acrylamide formation by calcium fortification in cookies. The results show that additional calcium in model cookies and cookies can reduce the water activity, reducing sugar and acrylamide content. The reducing sugar decreased most obvious by added calcium carbonate. When added the amount of 1.0% calcium carbonate was added, the reducing sugar content in model cookies reduced from 28.12% to 21.72%. And the reducing sugar content in cookies reduced from 63.15% to 54.82%. The highest inhibition of acrylamide formation was obtained by adding 1.0% calcium carbonate in cookies. Compared with the control group, the formation of acrylamide in model cookies and cookies was reduced by 60.47% and 43.80% respectively. However, crude ash content increased with increasing amount of calcium. Moreover, the same amount of different concentrations of added calcium to cookies caused no significant difference in crude ash content (p> 0.05). Calcium lactate and calcium acetate decreased the lightness (L*) and yellowness (b*), but increased the browning index (BI) of cookies. On the other hand, calcium citrate and calcium carbonate showed the opposite trend. The addition of 1.0% calcium lactate, calcium citrate and calcium acetate had significantly effect on the appearance of model cookies and cookies (△E > 2). In term of spread ability, the addition of calcium salts decreased cookies diameter and thickness, but increased their spread ability. The addition of calcium led to a more crispy texture, compared to the control sample. Work of breaking increased to 776.9 (g × mm) from 561.7 (g × mm) at a dosage of 1.0% calcium lactate. The sensory properties of cookies in terms of texture, color and overall acceptability were improved in affective sensory scores at a dosage of 1.0% calcium carbonate.
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