Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits

This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air fryin...

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Detalles Bibliográficos
Autores principales: Fang, Mingchih, Ting, Yen-Shu, Sung, Wen-Chieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572387/
https://www.ncbi.nlm.nih.gov/pubmed/36235909
http://dx.doi.org/10.3390/polym14193961

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572387/
https://www.ncbi.nlm.nih.gov/pubmed/36235909
http://dx.doi.org/10.3390/polym14193961

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