Abstract: Acrylamide inhibition using natural antioxidant sources (buckwheat, cumin and black cumin), were evaluated in a cookie model system. Effects of additives on acrylamide precursors of formulated flour, antioxidant properties of flour and cookies, cookie baking properties (color, moisture and spread ratios) and acrylamide contents of cookies were examined. All addition systems to the flour increased the reducing sugars, asparagine contents and antioxidant properties, including total phenolic compounds (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ABTS+· inhibition of flour and cookies. Increasing levels of additives to the cookie formulas resulted in darker cookies with lower L*, a* and b* values when compared to control cookies. Moisture contents of the cookies were increased with the addition of buckwheat and cumin, while it decreased with the addition of black cumin. Cookie spread ratios were more than the spread ratio of control cookies. The acrylamide contents of prepared cookies were lower than that of control cookies. Addition of 15% buckwheat, 15% cumin and 15% black cumin to cookie formula reduced acrylamide level by 20.2%, 67.6% and 75.9%, respectively, in comparison with the control cookie samples which contained 361.2μg/kg acrylamide. Sensory evaluation test parameters indicated that all cookies with different additives were scored as moderately liked.

Key words: acrylamide inhibition, antioxidant, buckwheat, cumin, black cumin, cookies