Effect of dry milk and Stevia sweetener amounts on the amount of acryl amide and chemical properties of Donuts products

donuts fried bread is one of the most popular products among consumers. This inexpensive products are susceptible to acrylamide formation during production. Acrylamide is a compound that produced in starchy food products that are processed at higher than 120 ° temperatures. This combination is known as a carcinogenic compounds and therefore control of effective factors in the production during food processing is very important. The aim of this study was to determine the effect of milk powder percentage (0, 1.5 and 2.5 percent) and sweeteners (stevia and sugar) in four different levels (Stevia:sugar respectively 0: 100, 30:70, 50:50 and 100: 0) on the amount of acrylamide formation in donuts.
In this study, used completely randomized design based on factorial experiments to investigate the effect of milk powder and sweetener on physicochemical properties and amount of acrylamide formation in the product (donuts). Samples with different treatments were analyzed on chemical properties (moisture, pH, acidity, total sugar and protein and measurement of color). To evaluate the effect of treatments on the formation of acrylamide in the end product, the method of gas chromatography (GC-MS) was used. Comparison of means was done, using analysis of Duncan at 5% level by Minitab software version 16 and the charts were drawn in Microsoft Excel.
Results and Overall, the results shown that increasing milk powder to donuts formula leading to increasing moisture, protein, total sugar, reduced sugar, acrylamide and decreasing non-reduction sugar and darkness. Percent of milk Powder had no significant effect on pH and acidity. The results showed that by replacing sugar with stevia in the formulation of donuts, moisture, acidity, color appearance and amount of acrylamide reduced and protein, total sugar and reduced sugar increased. The results also showed that type of sweeteners is very important factor for amount of akrylamide formation and by replacing sugar with stevia, amount of acrylamide formation is reduced. The results showed that by increasing the amount of milk powder in the formulation, the amount of acrylamide in the final product will be increased. Therefore, we can control amount of acrylamide formation and chemical properties of final products by optimization of formulation. With this information, we can improve the conditions of food production so that acrylamide at the lowest possible production and thus can improve public health.With this information, we can improve the conditions so that acrylamide at the lowest possible production and thus can improve public health.