The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies

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dc.authoridKAZANCI, MERVE/0000-0003-1225-5046
dc.authoridDurakli Velioglu, Serap/0000-0002-9161-6286
dc.authoridGUNER, KADIR GURBUZ/0000-0002-6676-560X
dc.contributor.authorKazanci, Merve
dc.contributor.authorGuner, Kadir Gurbuz
dc.contributor.authorVelioglu, Serap Durakli
dc.date.accessioned2024-10-29T17:58:21Z
dc.date.available2024-10-29T17:58:21Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractNowadays, the utilization of sugar substitutes in bakery products can be demanded on the assumption that they are healthier. However, the use of ingredients containing reducing sugars in heat-treated products may increase the formation of some toxic compounds. Thus, this study aimed to investigate the safety of using honey/pekmez as sugar substitutes in bakery products in terms of acrylamide. Acrylamide concentrations as well as the quality characteristics of sponge cakes and cookies containing pekmez/honey as sugar substitutes were determined. Acrylamide levels in sponge cake control group and honey sponge cake samples remained below the limit of detection. However, acrylamide concentrations were determined as 141.36 +/- 4.21, 162.82 +/- 3.63, and 195.67 +/- 0.85 ng/g in samples containing pekmez at percentages of 60%, 80%, and 100% as sugar substitutes in sponge cakes formulations, respectively. While acrylamide was determined as 30.97 +/- 4.68 ng/g in cookie control group, concentrations in samples containing pekmez at percentages of 60%, 80%, and 100% as sugar substitutes in formulations were 824.3 +/- 27.47, 1274.04 +/- 7.59 and 1468.32 +/- 55.48 ng/g, respectively. 374.25 +/- 19.37, 495.63 +/- 2.89, and 598.63 +/- 12.95 ng/g acrylamide were detected in the cookie samples containing honey at the aforementioned percentages in formulations. As a result, adding pekmez/honey in bakery products to reduce refined sugar intake can significantly increase acrylamide concentrations of these products. Similar practices made to reduce refined sugar intake can turn into an application that increases exposure to acrylamide, a toxic compound.en_US
dc.description.sponsorshipResearch Fund of Tekirdag Namik Kemal University [NKUBAP.03.GA.20.234]en_US
dc.description.sponsorshipThis study was supported by the Research Fund of Tekirdag Namik Kemal University. Project number: NKUBAP.03.GA.20.234.en_US
dc.identifier.doi10.1007/s11694-023-02286-9
dc.identifier.endpage1411en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85178909321en_US
dc.identifier.startpage1392en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02286-9
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14247
dc.identifier.volume18en_US
dc.identifier.wosWOS:001117697500005en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcrylamideen_US
dc.subjectSponge cakeen_US
dc.subjectCookieen_US
dc.subjectPekmezen_US
dc.subjectHoneyen_US
dc.titleThe effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookiesen_US
dc.typeArticleen_US

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