Table 2.
Average furosine and HMF content in breakfast cereals grouped according to different factors.
| Factor | n | Furosine | HMF |
|---|---|---|---|
| Protein content | |||
| <7.5% | 20 | 114 ± 85 a | 31.0 ± 37.1 a |
| >7.5% | 40 | 216 ± 292 b | 17.0 ± 20.8 a |
| Type of grain | |||
| Refined | 29 | 105 ± 116 a | 19.8 ± 32.1 a |
| Wholegrain | 32 | 249 ± 307 b | 23.3 ± 23.9 a |
| Fibre content | |||
| <5% | 26 | 121 ± 165 a | 27.8 ± 34.4 a |
| >5% | 34 | 229 ± 288 b | 17.0 ± 20.9 a |
| Sugar content | |||
| <20% | 39 | 200 ± 267 a | 14.2 ± 17.1 a |
| >20% | 21 | 165 ± 220 a | 34.4 ± 37.3 b |
| Presence of honey | |||
| No | 47 | 197 ± 261 a | 16.0 ± 18.8 a |
| Yes | 13 | 128 ± 183 a | 42.0 ± 43.3 b |
| Target consumer | |||
| Children | 16 | 95 ± 78 a | 34.2 ± 38.3 a |
| General population | 44 | 214 ± 279 b | 17.1 ± 21.7 a |
| Manufacturing process | |||
| Flaked | 34 | 181 ± 222 a | 14.6 ± 16.7 a |
| Puffed | 26 | 184 ± 281 a | 30.9 ± 36.1 b |
Analyses were performed in duplicate. Data are mean ± standard deviation (SD) (mg/kg). Different letters within the same factor indicate statistical differences (p < 0.05). HMF: 5-hydroxymethylfurfural.