Effect of baking temperature on quality and safety of school meal biscuits

Abstract

School meal programs have an important role in improving children’s nutrition. Baking school meal biscuits takes place at a high temperature, which induces physicochemical changes in the biscuits’ matrix with the emergence of heat-induced contaminants such as acrylamide and trans-fats. The present study aimed to investigate the effect of different baking temperatures for different times on the quality and safety of school meal biscuits and their lipid fraction. Biscuits were baked at 180, 200, and 220℃ for 10, 15, and 20 min Proximate composition, physicochemical, acrylamide, heavy metals, preservatives, minerals, vitamins, texture profile analysis, color index, nutrition facts, and sensory evaluation were determined. Significant differences (P < 0.05) were detected in proximate composition, quality parameters, texture, color, and sensory attributes. All samples showed trans-fatty acid levels below the limit assigned by the Commission Regulation (EU) 2019/649. Biscuits baked at 220℃ showed acrylamide exceeding the benchmark level set by the Commission Regulation (EU) 2017/2158. Baking biscuits at 180℃ had considerable moisture with low consumer acceptance. Biscuits baked at 200℃ for 20 min were the best in both processing temperature and time with the best quality attributes, safety, and consumer acceptance.