Effect of the Integrated Addition of a Red Tara Pods (<i>Caesalpinia spinosa</i>) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers

Effect of the Integrated Addition of a Red Tara Pods (<i>Caesalpinia spinosa</i>) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers

A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440–2560 µg/mL of dough water) and NaCl (0.3–1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of cr...

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Bibliographic Details
Main Authors: Franco Pedreschi, Joans Matus, Andrea Bunger, Romina Pedreschi, Nils Leander Huamán-Castilla, María Salomé Mariotti-Celis
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
Maillard reaction
acrylamide
hydroxymethylfurfural
sensory properties
red Tara pods extract
NaCl
Online Access:https://www.mdpi.com/1420-3049/27/3/1020

Internet

https://www.mdpi.com/1420-3049/27/3/1020

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