The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies

• Published in: Journal of food measurement & characterization 2024-02, Vol.18 (2), p.1392-1411
• Main Authors: Kazanci, Merve, Guner, Kadir Gurbuz, Durakli Velioglu, Serap
• Format: Article
• Language: English
• Subjects: Acrylamide; Artificial sweeteners; Bakeries; Bakery products; Cakes; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food Science; Formulations; Heat treatment; Honey; Original Paper; Substitutes; Sugar
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-02286-9

Nowadays, the utilization of sugar substitutes in bakery products can be demanded on the assumption that they are healthier. However, the use of ingredients containing reducing sugars in heat-treated products may increase the formation of some toxic compounds. Thus, this study aimed to investigate the safety of using honey/pekmez as sugar substitutes in bakery products in terms of acrylamide. Acrylamide concentrations as well as the quality characteristics of sponge cakes and cookies containing pekmez/honey as sugar substitutes were determined. Acrylamide levels in sponge cake control group and honey sponge cake samples remained below the limit of detection. However, acrylamide concentrations were determined as 141.36 ± 4.21, 162.82 ± 3.63, and 195.67 ± 0.85 ng/g in samples containing pekmez at percentages of 60%, 80%, and 100% as sugar substitutes in sponge cakes formulations, respectively. While acrylamide was determined as 30.97 ± 4.68 ng/g in cookie control group, concentrations in samples containing pekmez at percentages of 60%, 80%, and 100% as sugar substitutes in formulations were 824.3 ± 27.47, 1274.04 ± 7.59 and 1468.32 ± 55.48 ng/g, respectively. 374.25 ± 19.37, 495.63 ± 2.89, and 598.63 ± 12.95 ng/g acrylamide were detected in the cookie samples containing honey at the aforementioned percentages in formulations. As a result, adding pekmez/honey in bakery products to reduce refined sugar intake can significantly increase acrylamide concentrations of these products. Similar practices made to reduce refined sugar intake can turn into an application that increases exposure to acrylamide, a toxic compound. Graphical Abstract