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

Table 4

Correlation coefficient of reducing sugar and moisture content with acrylamide formation.

	Pearson correlation coefficient	value
Reducing sugar concentration (%)	0.964	0.002
Moisture content (%)	−0.987	0.0001

Correlation significant at the 0.01 level.