Mańkowska, DorotaMajak, IwonaBartos, AdrianSłowianek, MartaŁącka, AgataLeszczyńska, Joanna2017-09-042017-09-042017Mańkowska, D., Majak, I., Bartos, A., Słowianek, M., Łącka, A., & Leszczyńska, J. (2017). 5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products. Biotechnology and Food Science, 81(1), 11-21. https://doi.org/10.34658/bfs.2017.81.1.11-212084-01362299-6818 (online version)Brak expIDhttp://www.bfs.p.lodz.plhttps://doi.org/10.34658/bfs.2017.81.1.11-215-Hydroxymethylfurfural (HMF) was determined with HPLC method in forty one food samples, including gluten-free, breakfast cereals and bakery products. The highest concentration of HMF was found in wheat bread with cranberries (210 mg kg-1) and in breakfast cereals – honey wheat loops (85.099 mg kg-1). In contrast, wholegrain oatmeal and gluten-free sponge cakes had the lowest HMF level of all tested samples, below the detection limit and 0.485 mg kg-1, respectively. In most cases, lack of gluten coincided with the lowest HMF content readings (average 8.488 mg kg-1). The impact of the type of sugar, especially glucose, on the HMF concentration in food is apparent. Sweetened breakfast cereals, with the average content of HMF at 25.55 mg kg-1, took lead over dietary products (8.488 mg kg-1) and bakery products (18.395 mg kg-1), with the exception for wheat bread with cranberries. These cereals contained glucose or glucose-fructose syrup.application/pdfenFair use conditionDla wszystkich w zakresie dozwolonego użytkuhydroxymethylfurfuralLglutengluten-free productsbreakfast cerealsbakery productsprodukty bezglutenowepłatki zbożowepieczywoArtykułLUT LicenseLicencja PŁ10.34658/bfs.2017.81.1.11-21