Abstract: Acrylamide inhibition through reducing the acrylamide precursors including asparagine and reducing sugars, by the use of asparaginase and/or substituting some of the added sugar using stevioside were investigated for their effects on dynamic rheology, hardness of dough, and for baking and sensory properties of the prepared cookies. Using 1000 Asparaginase Unit (ASNU) reduced the asparagine contents 67% of the asparagine content of control sample (0.045 mg/g), and that could inhibit 95% of the formed acrylamide in the control sample without affecting the cookie quality attributes. Together with substituting sugars achieved more than 96% inhibition of acrylamide formed in the control sample (160.6). Dynamic rheological results showed that asparaginase did not have effects on G＇, G〃or tanδ, while sugar substitution increased G＇ and G〃 because of the development of gluten network in the cookie dough with the sugar substitution because of the absence of 15%, 30%, 45% and 60% of sugar. Substituting sugars altered some of the cookie quality attributes such as, increased moisture contents, less color development, less spread ratio, less breaking forces which was reflected to the lower acceptance for the panelists which did not accept the 45% and 60%, but substituting 15% or 30% sugar was accepted for the panelists.

Key words: acrylamide, asparaginase, sugar substitution, antioxidant