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Variations in acrylamide content of homemade biscuits with the addition of chia (ground seeds and flour)

Homemade food constitutes an important component of people's diets, yet remains understudied for heat-processed contaminants. This study replicated realistic home-baking conditions to evaluate acrylamide variability. Ground chia seeds or defatted chia flour (10 %) were incorporated into biscuits and...

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Principais autores: Hind El Hadri, Ivana Blažević, Ivana Bianchi, Otmar Geiss, Josefa Barrero-Moreno
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-10-01
Serier:Food Chemistry: X
Fag:
Chia seeds
Acrylamide
Homemade biscuits
Baking
Novel food
Low-moisture
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157525010193
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