Acrylamide (AcA) contents of different rice flour- and wheat flour-based butter cookies baked at 130 degrees C for 20, 55, or 90 min were investigated. AcA contents of different flour-based cookies increased with baking time. Color parameters in terms of CIE L*, b*, C*, and Delta E values showed significant opposite correlation to the AcA formation in each of the raw flour cookie. The cookies based on white rice flour had the lowest AcA contents ranging from not detectable (ND) to 204 mu g/kg, followed by cookies based on brown rice flour (ND to 450 mu g/kg), white wheat flour (155 mu g/kg to ...
