Table 2.
Correlations between acrylamide (AA), 5-hydroxymethylfurfural (HMF) and colour parameters in commercial products.
| Products | Parameters | AA | HMF |
|---|---|---|---|
| French fries sold as ready to eat | HMF | 0.478 * | 1.000 |
| “L*” | −0.835 * | −0.189 * | |
| “a*” | 0.825 * | 0.322 * | |
| “b*” | 0.386 * | −0.445 * | |
| Potato chips | HMF | 0.322 * | 1.000 |
| “L*” | −0.384 * | −0.559 * | |
| “a*” | 0.225 * | 0.245 * | |
| “b*” | 0.786 * | −0.578 * | |
| Soft wheat bread | HMF | 0.178 | 1.000 |
| “L*” | −0.185 | −0.741 * | |
| “a*” | 0.159 | 0.422 * | |
| “b*” | 0.123 | 0.879 * | |
| Crisp wheat bread | HMF | 0.151 | 1.000 |
| “L*” | −0.086 | −0.779 * | |
| “a*” | 0.069 | 0.347 * | |
| “b*” | 0.048 | −0.785 * | |
| Breakfast cereals | HMF | 0.107 | 1.000 |
| “L*” | −0.135 | −0.899 * | |
| “a*” | 0.125 | 0.647 * | |
| “b*” | 0.066 | −0.988 * | |
| Biscuits | HMF | 0.115 | 1.000 |
| “L*” | −0.148 | −0.855 * | |
| “a*” | 0.075 | 0.401 * | |
| “b*” | 0.106 | −0.940 * |
* Correlation coefficients statistically significant at p < 0.05. L*, a* and b*: components of surface colour (L* represents lightness, positive a* = red, negative a* = green, positive b* = yellow and negative b* = blue).