5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices.

Foods · 2021 · PMC7918450 · PMID 33668628

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highly significantno p-value reported

Using the pooled data obtained in our study ( n = 24), HMF was linearly correlated with BI (Equation Y = −335.531 + 13.0099X, r = 0.930), IM (Equation Y = 901.828 − 6.44202X, r = −0.940) and MRP (Equation Y = −68.0249 + 50.2243X, r = 0.969, and Equation Y = −25.162 + 268.004X, r = 0.898, for 280 and 360 nm, respectively), obtaining highly significant correlations.

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