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. 2022 Feb 25;9:825365. doi: 10.3389/fnut.2022.825365

Table 3.

The THPs content and AW, texture, and color characteristic in a traditionally baked biscuit.

MG (mg/kg) 3-DG (mg/kg) AM (mg/kg) HMF (mg/kg) AW L* a* b* Hardness (g) Fracturability (mm)
0.372 ± 0.013 4.524 ± 0.093 1.675 ± 0.130 0.904 ± 0.101 0.321 ± 74.62 ± 4.32 ± 30.45 ± 3,868.529 ± 5.333 ±
0.017 0.08 0.04 0.08 135.198 0.260