| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 106 === Cookies are one of the most popular bakery products in the world. The baking process is an important step in the formation of its special organoleptic properties, in which the Maillardreaction provides the color, aroma, and flavor that are required for baked goodts.However, the Maillard reaction produces acrylamide which is classified by the International Cancer Research Center as a Group 2A carcinogen. In order to reduce contaminants in brown sugar cookies,brown sugar was used as a raw material, and thenchitosan, chitosanoligosaccharides, or calcium carbonate were added to investigate theeffect on acrylamide formation in brown sugar cookies.First of all, the content of acrylamide in raw sugar was measured. The content of acrylamide was not detected in granulated sugar. The acrylamide content of low acrylamine brown sugar contained 140 ppb and the acrylamide content of high acrylamine brown sugar contained 908 ppb. The results showed that the higher the content of acrylamide in the raw material, the higher the amount of acrylamide produced in cookies. The addition of the three kinds of additivesabove did not reduce the acrylamide formation of the cookie. Additionally, the content of HMF in the granulated sugar group was lower than that in the brown sugar group, and chitosan oligosaccharides increased the content of HMF. This is due to the fact that the content of reducing sugar in brown sugar is higher than that ingranulated sugar, and brown sugar contains acrylamide and HMF. When baked and heated, brown sugar easily produces a large amount of acrylamide through the Maillard reaction. At the same time, the caramelization reaction produces HMF. In terms of cookieappearance and color difference, it can be found that the L value of the brown sugar biscuit is lower and the color of the chitosanoligosaccharides group is more charred, so it is presumed that the addition of chitosan oligosaccharides will make the reaction of Maillard reaction and caramelization more intense. Finally, through the cookiesensory evaluation, it can be found that using brown sugar or granulated sugar to make cookies has similar sensory scores, and the overall acceptability scores are low-acrylamide brown sugar cookies (7.1), granulated sugar cookies (6.8), and high-acryl amine brown sugar cookies (6.6). It is known that using brown sugar or granulatedsugar does not directly affect the acceptability of cookies, but through cluster analysis, about 39% of subjects prefer brown sugar flavored biscuits. Therefore, in order tocare for consumer groups that like the brown sugar flavor, company should choose alower content of acrylamide of brown sugaras a raw material to prevent the final product from containing too many contaminants.
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