Acrylamide Content of Experimental and Commercial Flatbreads

Area of Science:

• Food Science
• Toxicology
• Nutritional Science

Background:

• Acrylamide is a potentially harmful compound formed in baked and fried plant-based foods.
• Potato and cereal-based products are major dietary sources of acrylamide.
• There is a growing demand for gluten-free products and interest in alternative grains.

Purpose of the Study:

• To determine the acrylamide content of experimental and commercial flatbreads.
• To evaluate the potential of alternative grains in reducing acrylamide levels in flatbreads.
• To identify gluten-free functional food options with lower acrylamide.

Main Methods:

• Developed recipes for 15 experimental flatbreads using various flours.
• Analyzed acrylamide content in experimental and 21 commercial flatbreads.
• Utilized a validated, highly sensitive High-Performance Liquid Chromatography/Mass Spectrometry (HPLC/MS) method.

Main Results:

• Flatbreads from brown rice, buckwheat, cornmeal, millet, oat, and quinoa had very low acrylamide (<10 μg/kg).
• Wheat- and sorghum-based experimental flatbreads showed higher levels (14-59 μg/kg).
• Potato-based products and wheat matzo breads exhibited the highest acrylamide content (101-2,070 μg/kg).
• Experimental flatbreads, excluding potato-based ones, were generally lower in acrylamide than commercial products.

Conclusions:

• Alternative grains can be used to create gluten-free flatbreads with reduced acrylamide content.
• Cooking methods significantly influence acrylamide formation in flatbreads.
• Developing flatbreads with ancient and alternative grains offers a promising low-acrylamide, gluten-free functional food option.