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Due to it’s high, best quality protein content, soybean is one of the few sources of vegetal origin that provides all eight essential amino-acids, being an important source of folic acid, vitamins B3, B6, E, magnesium, potassium, iron, copper and phosphorus. It contains quality lipids as well (polinonsaturated fatty acids) and it causes a drop of the “bad” cholesterol level from the body (LDL-cholesterol decreases with 12.9%). Good cholesterol level increases on an average with 9% and the triglycerid concentration from the blood drops, with approximately 10.5%.[2] The present paper points out the influences soybean fiber enrichment has on biscuits in the technological processing and also on the qualitative content of amino-acids. To achieve this, thin layer chromatography was used from biscuits samples with different soybean fiber enrichments and a witness sample of soybean fiber. Another studied aspect was the influence of extraction solvents (ethylic alcohol, isopropyl alcohol, ammonium hydroxide) upon the amino-acids spots resolution. The experiment ascertained that the rheological properties of the soybean fiber enriched dough were improved, the amino acid quantity grew exponentially with the growth of fiber content in the biscuits and the most efficient solvent was isopropyl alcohol.

It is a very complex and actual problem to assure a healthy and equilibrate feeding, because of the special importance that food has for human health. The acrylamide contamination of food products or the formation during the technological processes are among the main risk factors for public health owed to the potential to generate toxicity from this contamination with multiple noxious effects. Acrylamide is an instable organic compound, white crystals, odorless, water, ethanol and ether soluble. It has the composition, from chemical point of view, of an amide, with the chemical formula C3H5NO. Acrylamide is used in the plastic materials, paper, dyes, textile industry, also in construction and cosmetics etc. It is also used for making polyacrilamide, product used as water stabilizer and sewage water treatment and for gels electrophoresis.

Acrylamide is a colorless (or white), odorless, highly water soluble vinyl monomer formed from the hydration of acrylonitrile. The chemical compound acrylamide is an amide with chemical formula C3H5NO and structure. Acrylamide is a white odorless crystalline, soluble in water, ethanol and ether. It is used in papermaking, ore processing, manufacture of permanent-press fabrics, and the manufacture of dyes. Acrylamide is also used to synthesize polyacrylamides which find many uses as water-soluble stabilizers, for instance in waste water treatment and in gel electrophoresis (SDS-PAGE). Acrylamide is also a probable carcinogen found in small quantities in some foods. It is believed to be created in foods when starches and other carbohydrates are overheated (far past 100°C) during cooking. Some sources claim that people in the modern world consume daily on average around 25 micrograms of acrylamide, and that this accounts for a significant number of cases of cancer.