Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation

Acrylamide (AcA) contents of different rice flour- and wheat flour-based butter cookies baked at 130 degrees C for 20, 55, or 90 min were investigated. AcA contents of different flour-based cookies increased with baking time. Color parameters in terms of CIE L*, b*, C*, and Delta E values showed significant opposite correlation to the AcA formation in each of the raw flour cookie. The cookies based on white rice flour had the lowest AcA contents ranging from not detectable (ND) to 204 mu g/kg, followed by cookies based on brown rice flour (ND to 450 mu g/kg), white wheat flour (155 mu g/kg to 661 mu g/kg), and whole wheat flour (306 mu g/kg to 982 mu g/kg). Considerably lower AcA levels were found in the rice flour-based cookies than in the wheat flour-based cookies, as well as in the milled flour-based cookies than in the whole-grain cookies. Although the flour source was considered to play a primary role in determining the AcA content, AcA content was apparently not dependent on the quantities of reducing sugars and free asparagine in the starting raw flour and cookies during baking. In summary, given its reducing potential for AcA formation, rice flour could be used in the production of cookies safe from heat-induced contaminants.