Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method

Romani, Santina; Rocculi, Pietro; Tappi, Silvia; Rosa, Marco Dalla

doi:10.1016/j.foodchem.2015.06.114

Cited by 39 publications

(28 citation statements)

References 30 publications

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“…Although moisture content of the flours varied significantly during storage of the formulations, the levels of moisture contents were so low that the materials could be stored in craft paper for five months without major alterations in the quality of the flours. The findings are in agreement with those of Romani et al (2016), who found out an association of increase of peroxide value with increase in water activity towards unity. The levels of moisture content in the samples were below 11%, which resulted in very low water activity.…”

Section: Proximate Composition Of Blended Flourssupporting

confidence: 93%

Physico-chemical properties and sensory quality of cassava-cowpea-millet composite flours

Onyango¹,

Abong²,

Okoth³

et al. 2020

Afr. Crop Sci. J.

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There is global increase in demand for good health and nutrition. The objective of this study was to formulate nutritious composite flours from cassava (Manihot esculenta L.) roots, cowpea (Vigna unguiculata) leaves, and millet (Pennisetum glaucum), especially for children and expectant women. A Nutrisurvey software was used to formulate three flour products, namely 20:50:30, 10:50:40 and 15:60:25 of cassava roots, cowpea leaves, and millet, respectively to achieve more than 40% daily requirement of protein, iron and zinc for the expectant woman. The products were subjected to a sensory panel and evaluated against a standard commercial flour (Famila) sold in the Kenyan market. The flours were also subjected to accelerated shelf-life study based on physico-chemical properties and growth of yeast and molds. Results indicated that 20:50:30 and 10:50:40 had the highest colour scores on a 7-point hedonic scale, 5.2±1.35 and 5.2±1.48 (P<0.05). The score indicates a near equal acceptability of the flour based on colour for both the standard. The green porridge (15:60:25) was the least accepted flour and had the highest total aerobic count of 3.7 log cfu g-1 after four months of storage. The acid value of the flours ranged from as low as 1.84±0.01mg KOH g-1 for the 20:50:30 at day zero and as high as 12.9±1.73 mg KOH g-1 after six months of storage. The formulated 20:50:30 flours had protein (8.0%), fat (3.5%) carbohydrates (70%), zinc (0.6 mg100 g-1), iron (0.6 mg100g-1) and vitamin C (0.3 mg100 g-1).

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Section: Proximate Composition Of Blended Flourssupporting

confidence: 93%

Physico-chemical properties and sensory quality of cassava-cowpea-millet composite flours

Onyango¹,

Abong²,

Okoth³

et al. 2020

Afr. Crop Sci. J.

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“…This may be ascribed to the different composition between WG and wheat flour. Romani, Rocculi [37] proposed the relationship between monolayer and PV of biscuits during storage. Xm is recognized to be very crucial for the physical and chemical stability of dehydrated foodstuffs, since plasticization effect usually occurs at the Aw below monolayer with leading to a lower molecular mobility and reaction rate.…”

Section: Resultsmentioning

confidence: 99%

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Zhao

Chen

et al. 2016

PLoS ONE

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Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.

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“…El método de la isoterma dinámica de punto de rocío (DDI) es una técnica recientemente desarrollada junto con la adsorción dinámica de vapor (DVS) para medir las propiedades de sorción de agua de materiales alimenticios. En el método dinámico, la medición de sorción de agua variable se realiza de forma continua por lo que DDI permite obtener una mayor cantidad de datos de la sorción de humedad en comparación con las técnicas convencionales estáticas (Romani et al, 2016;Yao et al, 2020).…”

Section: Introductionunclassified

Isotermas dinámicas de sorción de humedad y propiedades termodinámicas de café soluble

Córdoba

Barrios

2021

Ingeniería y Región

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Estudiar el comportamiento de sorción de humedad y propiedades termodinámicas de alimentos deshidratados proporciona información importante para el diseño de procesos de secado y almacenamiento que aseguren la estabilidad de los productos. El propósito de este trabajo fue obtener las isotermas dinámicas de humedad, modelar su comportamiento y determinar las propiedades termodinámicas para café soluble. Las isotermas fueron obtenidas por el método dinámico de punto de roció (DDI) a 20, 25, 35 y 40 °C dentro de un rango de actividad de agua (aw) de 0.10-0.90. Las isotermas de sorción de café soluble exhibieron un comportamiento tipo III. El mejor ajuste de los datos experimentales se obtuvo con la ecuación de Peleg en el rango de temperaturas y aw investigadas. El contenido de humedad aumento con el incremento de la temperatura en el rango de 0.25-0.65 aw. El contenido de humedad de la monocapa (MO), del modelo de Brunauer-Emmett-Teller (BET), disminuyó con el incremento de la temperatura, al igual que el área superficial del café soluble. Propiedades termodinámicas como calor isostérico neto de sorción, entalpia de sorción y energía libre de Gibbs de sorción se determinaron a partir de los datos de las isotermas encontradas. El calor isostérico neto de sorción y la entropía disminuyeron al aumentar el contenido de humedad. La energía libre de Gibbs de adsorción cambió de -4906 a -225 J mol-1 y se redujo con el incremento de la humedad.

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Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method

Cited by 39 publications

References 30 publications

Physico-chemical properties and sensory quality of cassava-cowpea-millet composite flours

Physico-chemical properties and sensory quality of cassava-cowpea-millet composite flours

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Isotermas dinámicas de sorción de humedad y propiedades termodinámicas de café soluble

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