Table 4 Content of acrylamide, HMF and furfural measured in shortcrust pastry cookies enriched with bee products.

C

274.16 ± 1.19^e

1.72 ± 0.12^d

5.93 ± 0.08^d

BB3%

328.61 ± 6.27^cd

1.90 ± 0.14^d

8.75 ± 1.03^bc

BB5%

351.84 ± 1.47^bc

2.08 ± 0.04^d

10.26 ± 0.25^b

BB10%

387.61 ± 3.41^a

2.77 ± 0.12^b

12.75 ± 0.00^a

BP3%

317.09 ± 6.70^d

2.17 ± 0.01^cd

6.57 ± 0.28^cd

BP5%

303.37 ± 6.76^d

2.63 ± 0.11^bc

10.31 ± 0.31^b

BP10%

377.30 ± 7.49^ab

4.28 ± 0.14^a

13.20 ± 0.35^a