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

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center">Min</td><td class="align_center">Max</td><td class="align_center">SD</td><td class="align_center">Mean</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">Moisture content (%)</td><td class="align_center">10.4</td><td class="align_center">11.9</td><td class="align_center">0.2</td><td class="align_center">11.2</td></tr><tr><td class="align_left">Reducing sugar (%)</td><td class="align_center">8.5</td><td class="align_center">10.7</td><td class="align_center">0.6</td><td class="align_center">9.8</td></tr><tr><td class="align_left">pH</td><td class="align_center">5.4</td><td class="align_center">5.8</td><td class="align_center">0.01</td><td class="align_center">5.6</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Characters of industrial Kolompeh</div>

Journal of Chemistry

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Table 3

Table 3: Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran 