Asparagine and acrylamide reduction in biscuits enriched with Helianthus tuberosus L. products

Abstract

The aim of the study was to investigate the effects of addition of Helianthus tuberosus L. tubers on asparagine and acrylamide content in biscuits and to analyse possibilities to reduce content of these compounds by using submerged and solid state fermentation with certain lactobacilli (L. sakei KTU05-6, P. acidilactici KTU05-7 and P. pentosaceus KTU05-9). Supplementation of biscuits with solid state fermented Helianthus tuberosus L. tuber influenced the increase of asparagine, and in many cases acrylamide contents compared to control samples. The acrylamide content in all biscuit samples enriched with submerged fermented Helianthus tuberosus L. was measured lower than 10 μg·kg-1. It was found no significant relation between acrylamide content and colour parameters of the biscuits. Results of study indicated that submerged fermented Helianthus tuberosus L. tuber products had the significantly (P ≤ 0.05) lower pH, higher total titratable acidity and from 1.2 to 1.3 times higher protease and from 1.2 to 2.0 higher amylase activities compared to treated by solid state fermentation. Thus, submerged fermentation with selected lactobacilli could be recommended for acrylamide reduction in biscuits enriched with Helianthus tuberosus L.