Mitigation of acrylamide in cookies through partial replacement of conventional sugars with erythritol and maltitol

This study evaluated the potential of polyols to reduce acrylamide formation in oat cookies while maintaining technological and sensory quality. Erythritol and maltitol were incorporated as 50% replacements for sucrose and glucose syrup. Acrylamide was quantified by GC–MS, and texture, colour, and sensory properties were assessed through instrumental analyses and quantitative descriptive analysis. Baking conditions were adjusted to each formulation to achieve a final moisture level of 4%, ensuring practical relevance. No significant differences in aroma or taste ( p > 0.05) were observed compared with control cookies. Erythritol-containing cookies showed reduced hardness and crunchiness and increased adhesiveness, whereas maltitol formulations were more similar to the control, except for higher adhesiveness. Both polyols lowered acrylamide levels, with maltitol achieving the greatest reduction (≈50%) due to its higher hygroscopicity, which enabled shorter baking times and enhanced mitigation while preserving product quality. • Polyol substitution enables sugar reduction while enhancing food safety. • Polyols limit acrylamide by lacking carbonyl groups involved in Maillard reactions. • Replacing 50% sugar with polyols reduces cookie acrylamide levels by 46%. • Maltitol cookies retain control-like colour and hardness. • Erythritol softens cookie texture and increases mouth adhesiveness.