Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves

Abstract

Whole wheat bread is increasingly consumed worldwide. The objective of this study was to evaluate the effect of the addition of spent coffee grounds (SCG), juice of lemon fruits (L) and juice of rosemary leaves (R), and fermentation duration on the acrylamide reduction in whole wheat breads. The dough, comprising whole wheat flour (W), SCG, L, R, and salt, was fermented for 60 min and for 120 min, separately, and baked at 180°C for 20 min. Data were subjected to one-way analysis of variance (ANOVA) using SAS System for Windows. Tukey’s test was used to differentiate between treatment means. The least significant difference was accepted at $p\le 0.05$ . Control (with no SCG, L, or R added) whole bread from the Gihundo variety had the highest content of acrylamide (47.23 μg kg-1). Dough incorporated with ingredients (Gihundo W: SCG+LR) gave bread (Gihundo W:SCG+LR) with the lowest acrylamide content (10.5 μg kg-1). The acrylamide content was significantly higher in all breads from dough fermented for 60 min than that of the breads from dough fermented for 120 min. The results of the current study support the use of SCG+LR and an extended fermentation duration as techniques to reduce the amount of acrylamide in whole wheat breads.