The influence of some baking conditions on the appearance of acrylamide and 5-hydroxymethyl-2-furaldehyde in self-baked oat cookies

The effect of baking conditions such as temperature, time, leavening agents (ammonium and sodium bicarbonate), sugars (sucrose and glucose syrup), protein, water content and pH on the formation of the 5-hydroxymethyl-2-furaldehyde (HMF) and acrylamide (AA) were studied for oat cookies prepared in the laboratory. The standards and samples of AA after derivatisation to dibromopropanamide and extraction were analyzed by gas chromatography, using electron capture detector (GCECD). Mass spectrometer was used for identification. The level of acrylamide was in the range from 0 to 1400 μg/kg. The standards and samples of HMF were analyzed by high performance liquid chromatography with photodiode array detector (HPLC-UV). The content of HMF was in the range from 1 to 400 mg/kg. It was concluded that correlation exists between concentrations of HMF and AA in oat cookies. In addition some validation parameters of both mentioned methods were determined.