Héctor Suárez

Mitigation of Acrylamide in Panela: Evaluating Storage and Additive-Based Strategies on Physicochemical Properties and Sensory Quality

Abstract Panela, a traditional non-centrifugal cane sugar sweetener, undergoes intensive thermal evaporation promoting acrylamide (AA) formation through Maillard reactions. This study characterized AA formation throughout traditional panela production in Útica, Colombia, and qua...