Süne-Kımıl (Eurygaster spp. ve/veya Aelia spp.) Zararı Görmüş Unların Kek, Bisküvi ve Ekmeklerde Akrilamid ve Hidroksimetilfurfural (HMF) Oluşumuna Etkisi

Abstract

Grain pests like Pentatomid insects named as wheat bugs (Eurygaster spp., Aelia spp. and Nysius huttoni) or “suni bug” (Eurygaster spp.) have detrimental effects on grains, especially Gramineae. While the insects absorb their nutrients they leave their digestive secretions in the grain before harvest. The proteolitic enzymes in their salivary secretion result in dough processing problems and lowquality end product. It has been known that damage of wheat bugs causes high protease activity in flour then hydrolyzing of gluten and releasing of some amino acids. Acrylamide and hydroxymethylfurfural (HMF) are mainly formed through Maillard reaction and dehydration of certain sugars. They can be regarded as the most important heat-induced contaminants occurring in bread and bakery products. Formation of acrylamide in food, free amino acids, especially asparagine and reducing sugars are important precursors. In this study, the effects of high protease activity flour damaged by Eurygaster and/or Aelia on formation of acrylamide and HMF in bakery products such as bread, cake and cookie were determined by liquid chromatography coupled to tandem mass spectrometry (LCMS/MS). High protease activity flour due to Eurygaster and/or Aelia damage was added at different levels in cookie (0%, 20%, 40%, 60%, 80% and 100%), cake (0%, 25%, 50%, 75% and 100%) and bread (25%) produced by AACC and modified AACC (2.5%, 5%, 10% and %15) formulations. No variations were observed on acrylamide and HMF contents of both bread and cake samples added bug damaged wheat flour. Although no change was observed HMF content of the cookies, formation of acrylamide was increased up to approximately 30% (96 µg/kg) at the highest addition level (100%) as compared to those of control (77,06 µg/kg). These results suggested that bug damaged flour causes no health risk for baking products such as bread and cake due to acrylamide formation but an increase potential health risk in cookie. Variation of free amino acids in high protease activity flours during hydrolysis (0, 30, 45, 60 and 120 min) were also determined by liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS). Amount of asparagine in bug damaged flour (HPAF2) used in cookie and cake production was increased by approximately 23%.