Simultaneous mitigation of 4(5)-methylimidazole, acrylamide, and 5-hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids.

In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)-methylimidazole (4(5)-MI), acrylamide (AA), and 5-hydroxymethylfurfural (5-HMF) in ammonia biscuits. Results revealed that the percent inhibition of 4(5)-MI was ranged from 50.5% to 89.