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

## TL;DR

This study examines how adding chia seeds affects acrylamide levels in homemade biscuits and finds moisture control is key to reducing this contaminant.

## Contribution

The study identifies moisture as a critical factor in acrylamide formation during home baking and confirms chia addition does not increase risk.

## Key findings

- Acrylamide levels in homemade biscuits ranged from 2.4 to 37 μg kg−1, below EU benchmark levels.
- Adding 10% chia seeds or flour did not significantly increase acrylamide formation.
- Moisture content and oven atmosphere were key factors influencing acrylamide levels.

## Abstract

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 compared to 100 % wheat-flour controls. Three baking sessions were conducted with nine independent bakers producing 24 batches. Each session involved three to five bakers using the same recipe while varying parameters such as oven mode, ingredient type, and biscuit shape. Acrylamide concentrations ranged from 2.4 to 37 μg kg−1, below the EU benchmark level of 350 μg kg−1. Adding 10 % chia did not impact acrylamide levels. Key influencing parameters included moisture content, pH, and physical parameters (thickness, mass, and shape). Water content in both biscuits and oven atmosphere critically impacted acrylamide formation. This suggests that careful control of baking moisture could be a practical mitigation strategy at household level.

•Comparing acrylamide content in homemade biscuits made under real-life scenarios.•Acrylamide in chia biscuits prepared by nine bakers applying various conditions.•Moisture identified as a key factor influencing acrylamide formation.•10 % chia seed flour shown not to increase significantly acrylamide formation risk.

Comparing acrylamide content in homemade biscuits made under real-life scenarios.

Acrylamide in chia biscuits prepared by nine bakers applying various conditions.

Moisture identified as a key factor influencing acrylamide formation.

10 % chia seed flour shown not to increase significantly acrylamide formation risk.