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

ABSTRACT: 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 frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of biscuits were not influenced significantly by the addition (0.5-1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that

SUBMITTER: Fang M 

PROVIDER: S-EPMC9572387 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature