Effect of alternative sweeteners on acrylamide, HMF and color formation in whole-grain wheat cookies

This study aimed to investigate the effect of various sweeteners on the development of Maillard reaction products in wheat cookies. Cookies prepared using pure sugars (fructose, glucose, dextrose, sucrose), maltex, brown cane sugar, coconut sugar, xylitol, erythritol, maple syrup and agave syrup, acacia honey and meadow honey, apricot jam and pumpkin jam and stevia extract were baked at 180 °C for 7, 10 and 13 min. The levels of acrylamide and 5-hydroxymethylfurfural (HMF), as well as color were monitored in these cookies. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 592.1 μg/kg up to 2000.3 and 2063.7 μg/kg after 13 min of baking in cookies containing brown cane sugar, which comprises 99.19% sucrose, and coconut sugar i.e. pumpkin jam, respectively. The highest HMF accumulation was a consequence of sucrose replacement with acacia honey and meadow honey. In cookies with sugar alcohols and stevia, HMF was not detected. • Maximum values for acrylamide were achieved in cookies with coconut sugar and pumpkin jam. • The lowest content of acrylamide was measured in cookies with sucrose and brown cane sugar. • Maximum values for HMF were measured in cookies with pure fructose and acacia honey. • In cookies with sugar alcohols and stevia, HMF was not detected.