Potato Plant Research
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Abstract
Abstract
The effects of asparaginase treatment and conditions of its use (enzyme dose and dough resting time) on the formation of heat-induced contaminants, namely, acrylamide (ACR) and 5-hydroxymethylfurfural (HMF), were investigated in wholemeal wheat biscuits. In addition, potential impacts on sensory-related quality attributes were assessed through instrumental analysis of colour, texture, and volatile organic compounds (VOCs). Three levels of asparaginase addition (100, 300, and 500 ASNU kg−1 flour) were tested and compared with an untreated control, with and without the application of a 15 min dough resting step. Results confirmed the effectiveness of asparaginase in reducing ACR levels in the final biscuits, showing a dose-dependent response with reductions of up to 68% at 500 ASNU kg−1 flour. A dough resting step tend to further lower ACR content. In contrast, asparaginase treatment did not exert a consistent effect on HMF formation, whereas dough resting tended to decrease it. Moreover, asparaginase addition at the highest dose reduced the level of several Maillard reaction-derived VOCs by approximately 30%. Overall, asparaginase treatment markedly reduced ACR formation while causing changes in some odour-active compounds in biscuits. Further sensory evaluation will be necessary to determine whether these changes are perceptible and may influence consumer acceptance.
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@article{Masciola2026Effect,
title = {Effect of Asparaginase on Neo-Formed Contaminants and Quality Attributes in Wholemeal Biscuits},
author = {Francesca Masciola and Irene Baiamonte and Emanuele Marconi and Francesca Melini and Valentina Melini and С. Меллоні and Piera Moro and N. Nardo and Valentina Narducci and José Sánchez del Pulgar and Valeria Turfani and Antonio Raffo},
journal = {Applied Sciences},
year = {2026},
doi = {10.3390/app16136750},
url = {https://doi.org/10.3390/app16136750}
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