HMF and Acrylamide Formation in Biscuits: Health Risks and Prevention Methods

HMF and Acrylamide Formation in Biscuits

What is HMF?

HMF stands for Hydroxymethylfurfural (5-Hydroxymethylfurfural). HMF is an organic compound and occurs in foods, especially products containing sugar. It is usually formed during the heating, processing or storage of food.

The formation of HMF is based on chemical reactions such as the Maillard reaction or caramelization. Therefore, it can be found in products such as honey, fruit juices, wine, coffee and some cooked foods. One of these products is biscuits.

A biscuit is a kind of baked snack, usually made with flour, sugar, fat and sometimes leavening agents. Biscuits can be sweet or savory and are produced in a variety of shapes and flavors around the world.

What are the Types of Biscuits?

Sweet Biscuits:

• Sugar Biscuits: Simple biscuits, usually sweetened with sugar. They are consumed with tea or coffee.
• Cream Biscuits: Biscuits made by placing cream between two biscuits. Oreo is an example of this type of biscuit.
• Chocolate Biscuits: Biscuits covered with chocolate or filled with chocolate.
• Fruit Biscuits: Biscuits containing dried fruit or fruit extract.
• Butter Biscuits: Biscuits with a high butter content and a rich flavor. They can be crunchy and soft.

Salty Biscuits:

• Crackers: These biscuits have a salty and crunchy texture. They can be cheesy, spicy or plain.
• Salted Cream Biscuits: These are biscuits made with cheese or other salty cream between salty biscuits.

Diet Biscuits:

• Fiber Biscuits: Biscuits with high fiber content and generally have digestive properties.
• Gluten-Free Biscuits: Gluten-free biscuits produced for people with celiac disease or gluten intolerance.
• Sugar Free Biscuits: Sugar-free biscuits for diabetics or those who want to reduce their sugar consumption.
• HMF and acrylamide formation can be observed in biscuits as a result of high heat treatment applications.

What is Maillard Reaction?

The non-enzymatic browning reactions between the free amino groups of free amino acids, proteins or peptides in foods and reducing sugars are called “Maillard Reaction”. The reaction occurs as a result of heat treatment of foods.

Factors that modify the occurrence of Maillard reactions;

• Type and quantity of reacting components,
• The pH of the medium,
• Ambient temperature
• Water activity

Hydroxymethyl furfural (HMF), furfural, acrylamide and melanoidins (the brown pigment that is the end product of the reaction) are the most well-known Maillard reaction products.

What is the Amount of HMF in Food?

HMF is not present in fresh and unprocessed food products. However, it increases rapidly with heat treatment and storage in carbohydrate-rich foods and can exceed 1 g/kg in dried fruits and caramel products.

What is Acrylamide? What is the process by which it is formed?

Acrylamide is another one of the products such as HMF that occurs as a result of heat treatments applied to food products. Acrylamide, which is formed at temperatures above 120°C, is released as a result of the reaction between asparagine and glucose, especially when carbohydrate-rich food products are fried, boiled and grilled.

Studies have shown that HMF (0.5-182.5 mg/kg) and acrylamide (37-4200 mg/kg) may be present.

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