Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

Table 1

Acrylamide content in Kolompehs (μg/kg).

	Min	Max	SD	Mean
TSK	1720	1800	4.45	1758^a
TSIK	970	1120	79.63	1048^b
ISK	790	1200	12.175	888^c
ISIK	480	600	99.1	560^d

Traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Significant differences were determined by ANOVA analysis and Duncan test (). Different letters indicate significant differences.