Formulation of quinoa-based cookies with reduced acrylamide and HMF content using antioxidant extracts

The Maillard reaction (MR) in high-temperature food processing primarily generates toxic compounds, such as acrylamide (AA) and hydroxymethylfurfural (HMF), which are neurotoxic and potentially carcinogenic. This has raised concerns about food safety and public health.

To address these concerns, the development of gluten-free quinoa-based cookies enriched with various antioxidant extracts rich in polyphenols is proposed. This project aims to create a healthy and safe product, aligned with the "clean label" trend and formulated for people with celiac disease. The antioxidant extracts help reduce the formation of toxic compounds like AA and HMF, while maintaining the sensory properties and increasing the antioxidant capacity of the cookies treated with the extracts.

The effectiveness of the antioxidant extracts will be evaluated at different concentrations, analyzing their chemical safety. Ultimately, this research is expected to offer an innovative solution for the development of baked goods, improving their safety and quality.