Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties

Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties

Abstract This study examined the effects of different concentrations of high‐fructose corn syrup (HFCS, 28%, 44%, 55%) used in biscuit formulation on the hydroxymethyl furfural (HMF) acrylamide content, and textural properties were investigated and compared with invert sugar and sucrose‐incorporated...

Full description

Bibliographic Details
Main Authors: Arash Ershadi, Mohammad Hossein Azizi, Leila Najafian
Format: Article
Language:English
Published: Wiley 2021-10-01
Series:Food Science & Nutrition
Subjects:
acrylamide
biscuit
HFCS
HMF
physicochemical properties
Online Access:https://doi.org/10.1002/fsn3.2452

Internet

https://doi.org/10.1002/fsn3.2452

Similar Items