Impact of thermal processing on levels of acrylamide in a wheat‐lentil flour matrix

A growing demand for plant-based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea protein-rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, offer metabolic benefits due bioactivity compounds including phenolic acids, simple complex carbohydrates more complete amino-acid profile which is not found grains. However, there an increasing concern formation acrylamide occurs when asparagine, abundant amino acid pulses, forms with reducing sugars; glucose, fructose, maltose. Recent studies models have shown that carcinogenic therefore humans. High levels been reported particularly fried products, primarily Maillard reaction amplifies acrylamide. This study investigated bread, cookies, extruded prepared wheat-lentil composite flour. Our research extrusion resulted significantly lower concentration compared traditional baking. amount within increased net all cookies extrudate products.