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This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NFCs were observed as furosine (FUR), carboxymethyllysine (CML), hydroxymethylfurfural (HMF) and acrylamide (ACR) for three baking temperatures – 150, 200 and 230°C – and three recipe variables as sugar type, fat saturation level and leavening agent. The results showed significant accumulation of alldoi:10.17221/954-cjfs fatcat:jqrejbnyq5d3jkmi7alawats4q