Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

Cunha, Clarissa Reschke da; Santos, Stephanie Lima dos; Maciel, Vlayrton Tomé; Souza, Michael; Furtado, Cydia de Menezes; Carvalho, Ana Vânia

doi:10.1590/1678-457x.6368

Cited by 3 publications

(1 citation statement)

References 24 publications

(24 reference statements)

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“…Water molecules have an important effect on the molecular structure of the polymer and thus in the properties of the films, as a result of hydration, plasticization or partial solubilization of the material. As a result of these processes, the mechanical and barrier properties of the films are modified considerably, altering the quality of the stored products (Alvarado et al, 2015;Cunha et al, 2014). Water sorption isotherms represent the relationship of the equilibrium moisture content of a food product and the relative humidity at a particular temperature (Muzaffar & Kumar, 2016).…”

Section: Introductionmentioning

confidence: 99%

Modelling the effect of temperature on the water sorption isotherms of chitosan films

2016

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The interaction of the water molecules from the environment with foods and other materials can be evaluated using sorption isotherms. Films and biodegradable films are susceptible to changes in their functional characteristics due to adsorbed water. The amount of moisture that biodegradable films can adsorb depends on the temperature, relative humidity of the storage area and chemical composition. Several mathematical models can be used to describe the behavior of sorption isotherms in biodegradable films and some of them have been modified to include the temperature parameter into the equation. In this research, the original and modified BET, GAB, Halsey, Henderson and Dswin models were assessed to determine their suitability describing the behavior of moisture adsorption isotherms of chitosan films at 15, 20, 25 and 30 °C. The modified models of GAB, Dswin and Halsey gave the best fit to the experimental sorption data of the chitosan films, with R 2 values higher than 0.97 demonstrating that those models describe better the sorption isotherms at the temperatures studied.Keywords: chitosan film; moisture adsorption isotherm; GAB model. Practical Application:The knowledge of the relationship between the equilibrium moisture content, equilibrium relative humidity and temperature is very important in order to describe the effect of water activity on storage of foods. Several mathematical models were used to describe the water sorption behavior of chitosan edible films involving water activity, moisture content and temperature.

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Section: Introductionmentioning

confidence: 99%

Modelling the effect of temperature on the water sorption isotherms of chitosan films

2016

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Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products

Ding

et al. 2021

Food Sci Biotechnol

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<b>Technological use of green banana and birdseed flour in preparing cookies

et al. 2015

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, respectively) were designed. All formulations exhibited attractive nutritional properties, mainly due to the levels of protein (F1: 11.6 and F2: 10.7 g 100 g ). There was no significant difference (p < 0.05) in color parameters between the upper surfaces of F1 and F2, and between the undersides of cookies. Both compositions showed high acceptability in color, texture, odor and taste, with a predominance of scores of the category 8 (like very much) and no statistical difference (p < 0.05) in the perception of these attributes by the tasters between formulations. The results of the purchase intention test suggest a good commercial prospect for the cookies developed. Our findings represent a new proposal for the use of flour with unripe banana and birdseed in the development of a food product with high added value.

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Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

Cited by 3 publications

References 24 publications

Modelling the effect of temperature on the water sorption isotherms of chitosan films

Modelling the effect of temperature on the water sorption isotherms of chitosan films

Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products

<b>Technological use of green banana and birdseed flour in preparing cookies

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