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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43393

Title: Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies
Authors: Ke- Liang Bruce Chang;Jen-Shiang Wang;Wen-Chieh Sung
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: acrylamide;model cookie;reducing sugar;sensory evaluation;calcium carbonate
Date: 2014
Issue Date: 2017-07-27T02:18:00Z
Publisher: Journal of Food Nutrition Research
Abstract: Abstract:This study compares the effects of adding 0.1%, 0.5% and 1.0% of various calcium salts on the qualities of the model cookies, cookies, and their relation to the reducing sugar content. The highest inhibition of acrylamide formation is obtained by a 1.0% calcium carbonate fortification of the model cookies (60.47%). The formation of acrylamide shows a positive correlation with the reducing sugar concentration of these cookies. The reducing sugar of model cookies fortified with calcium carbonate shows the highest correlation with the acrylamide concentration (R2=0.99). The reducing sugar content of cookies has the greatest decrease (54%) with the addition of 1% calcium carbonate. The addition of calcium salts, except for calcium carbonate, has significant effect on the appearance and spread ratio of the cookies. The overall acceptability of the fortified cookies is significantly improved by the addition of 1% calcium carbonate.
Relation: 2(11), pp.857-866
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43393
Appears in Collections:[食品科學系] 期刊論文

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