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

Puntos clave

• Acrylamide levels decreased significantly with alternative sweeteners in cookies, indicating a potential method for safer baking.
• Cookies made with erythritol showed lower HMF and enhanced color, improving overall quality and appearance.
• Analysis of whole-grain wheat cookies tested different sweeteners to measure acrylamide and color outcomes, emphasizing safe substitutes.
• These findings highlight the importance of choosing sweeteners to minimize acrylamide, supporting healthier dietary options.