Moisture Adsorption Behavior of Biscuits Formulated Using Wheat, Oatmeal and Passion Fruit Flour

Abstract

Moisture adsorption isotherms from a new biscuit considered as functional food were determined using a gravimetric static method at 25 and 40C and over a range of relative humidity from 0.112 to 0.903. The biscuit had 2.5, 3.3, 10.0 and 31.0% of ash, fiber, protein and fat, respectively, and 4.7% moisture content. The equilibrium moisture content of the biscuit (kg/kg) increased when the storage temperature at any given water activity (Aw) was reduced. The experimental data were analyzed using different models, namely Guggenheim–Anderson–de Boer (GAB) (three‐parameter relationships), Henderson and Oswin (both models with two parameters), which exhibited a sigmoid shape at the studied temperatures. The maximum isosteric heat of sorption was 21.6 kJ/mol, which exponentially decreased when the moisture content was increased. The GAB model was found to be the most suitable for describing the adsorption characteristics at the temperature and Aw range studied, according to the relative error and the coefficient determination. PRACTICAL APPLICATIONS This article describes the characterization of moisture adsorption behavior of a new biscuit considered as functional food. In general, the sorption behaviors of several foods have been studied extensively; nevertheless, a reduced number of published articles about biscuit sorption isotherms are found in the literature. The experimental data reported in this article may be important for the scientific community of the food science and technology. Isosteric heat of sorption is important for the determination of the binding strength of water to the food, as well as the amount of water present in the food.

Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat

“…Guillard et al (2004) reported that dry biscuit exhibited Type III behaviour, with an uptake of moisture of 10 g/100 g (wet basis, wb) at 0.70 a w increasing significantly above this value to 34 g/100 g (wb) at 0.97 a w . Similar Type III curve was observed by Sampaio et al (2009) in a composite flour biscuits made from wheat, oatmeal and passion fruits flour. It was reported that the equilibrium moisture content increased steeply above 0.70 a w .…”

“…However, the goodness-of-fit was poor for Ferro-Fontan and GAB models in terms of P and RMS%. Sampaio et al (2009) reported that GAB model was found to be most suitable for describing the adsorption characteristics of composite flour biscuit containing wheat, oatmeal and passion fruit flour. Palou et al (1997) reported that Peleg and GAB equations adequately predicted the isotherms of cookies with mean relative deviation less than 7 %.…”

“…Biscuits are a complex combination of ingredients, with both Type II and III isotherm forms reported in the literature. Earlier researchers have studied the MSI of baked products such as biscuits (Guillard et al 2004), oatmeal biscuits (McMinn et al 2007;Sampaio et al 2009), cookies (Palou et al 1997), biscuit containing processed mango kernel flour (Arogba 2001), crackers (Tubert and Iglesias 1986), Madeira cake (AlMuhtaseb et al 2010), flat bread (Marzec and Lewicki 2006), ginger bread (Cervenka et al 2008) and composite foods (Kim et al 1998(Kim et al , 1999.…”

Proximate and mineral composition of industrialized biscuits

“…Water is present in virtually all foods, and it is important for a number of chemical. Moisture determination is one of the most common tests in foods since the water content in foods has an important relationship between conservation and the chemical, physical and microbiological changes during the storage (SAMPAIO et al, 2009). …”

Determinação Das Isotermas De Adsorção E Do Calor De Sorção Da Farinha De Babaçu Comercial

“…Após terem suas umidades determinadas e relacionadas com as atividades de água correspondentes, as isotermas de adsorção foram ajustadas matematicamente, empregando análise de regressão não-linear, com o auxílio do Origin 8.0. De acordo com a Tabela 2, foram testados cinco modelos largamente empregados na literatura para determinação de isotermas de alimentos: Brunauer, Emmett e Teller (BET), Gugghenheim, Anderson e de Boer (GAB), Oswin, Henderson e Peleg (Sampaio et al, 2009 …”