Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres

Caramel is widely used in foods such as ice cream, biscuits, cake, chocolate and chocolate sauce, etc. Some toxic compounds like hydroxymethylfurfural (HMF) are formed during production of caramel. Therefore, decrease of HMF content of the caramel is important for human health. In the present study, different dietary fibres (inulin types, wheat, apple, lemon, pea and oat fibres) were added to the caramel formulation to reduce HMF content. In addition to the HMF content of the model caramel samples, physicochemical properties such as colour, pH, brix and aw values of the samples were determined. Both of the HMF content and physicochemical properties were significantly affected by fibre addition (P