Moisture Sorption Characteristics of Composite Foods Filled with Strawberry Jam

Kim, Suk Shin; Kim, Sang Yong; Kim, Dong Woo; Shin, Seong Gyun; Chang, Ki‐Hong

doi:10.1006/fstl.1998.0368

Cited by 14 publications

(30 citation statements)

References 11 publications

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“…The GAB model gave monolayer moisture contents of 0.05 and 0.04 g/g (dry basis) for RC-1 and RC-2, respec- tively (Table 1). The m 0 values for rice crackers agree well with the results of Lomauro et al (1985) and Kim et al (1998) Monolayer moisture content has been defined as the moisture content corresponding to saturation of all primary adsorption sites by one water molecule and it has been suggested as the lower limit of moisture in dehydrated food (Iguaz and Virseda 2007). It can be obtained by applying the GAB equation to the experimental data on equilibrium moisture relationships of food.…”

Section: Modeling Of Moisture Sorption Isothermsupporting

confidence: 86%

“…The equilibrium moisture content of RC-2 was lower than that of RC-1 over the lower a w range (0.1-0.6) probably due to the hydrophobic nature attributed to higher level of fat content of the RC-2 (21.09%) when compared with RC-1 (1.87%). The rice crackers gave the sorption isotherm with a shape similar to the isotherm, which is commonly obtained from crackers (Kim et al 1998), cookies and corn snacks (Palou et al 1997). …”

Section: Moisture Sorption Isothermmentioning

confidence: 58%

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Shelf‐life Simulation of Packaged Rice Crackers

Sirpatrawan¹

2009

Journal of Food Quality

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Two varieties of rice crackers PRACTICAL APPLICATIONSFor a low-moisture food product, actual storage testing by a long-term stability study involves storing a packaged product under typical storage conditions and examining the product at regular time intervals. costly and time consuming, since most low-moisture food products have a shelf-life of several weeks or even months. This paper describes the shelf-life prediction of two varieties of rice crackers having different compositions using a simulation model based on the relationship between barrier property of the packaging materials and moisture adsorbed by the rice crackers determined by the Guggenheim-Anderson-de Boer (GAB) model. The shelf-life simulation provides a powerful support tool for shelf-life estimation and packaging development.

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Section: Modeling Of Moisture Sorption Isothermsupporting

confidence: 86%

Section: Moisture Sorption Isothermmentioning

confidence: 58%

Shelf‐life Simulation of Packaged Rice Crackers

Sirpatrawan¹

2009

Journal of Food Quality

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“…Hence, the water-binding in beta glucanrich biscuits is high at the product's moisture content of 2.31 %. The maximum net isosteric heats (Q st ) found were higher than those reported by Palou et al (1997) for cookies (6-10 kJ/mol); by Kim et al (1998) for cookies (~25 kJ/mol) and crackers (~42 kJ/mol); by Arogba (2001) for processed mango kernel flour containing biscuits (18.2 kJ/mol); and by McMinn et al (2007) for convective-baked (10.8 kJ/mol) and microwave-baked (16.1 kJ/mol) oatmeal biscuits. The comparatively higher values of beta glucan-rich biscuits could be attributed to less damage to the active sorption sites during processing and baking.…”

Section: Properties Of Sorbed Watermentioning

confidence: 54%

“…Palou et al (1997) reported that GAB equation gave significantly higher M o values for different commercial cookies and was in the range of 3.91 to 4.58 g/100 g (db). Kim et al (1998) reported that the GAB M o of composite food consisting of cookie/straberry jam/cookie decreased from 4.5 to 3.4 g/100 g (db) with increase in temperature from 20 to 40°C. Similar trend was reported by Kim et al (1999) for composite food consisting of cookie/chocolate/cookie.…”

Section: Properties Of Sorbed Watermentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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Moisture adsorption isotherms of beta-glucan rich composite flour biscuits were determined at 28, 37 and 45°C. Experimental data were fitted to 12 mathematical models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. Statistical testing of sorption models was carried out using multiple criteria such as coefficient of determination (R 2 ), reduced chi-square (χ 2 ), mean relative percent deviation modulus (P) and plotting of residuals. BET (R 2 >0.99; χ 2 <0.09; P<7.52; RMS%<9.22) was found suitable for predicting the M e -a w relationship in the a w range of 0.10-0.53. However, in the a w range of 0.10-0.85, although Ferro-Fontan and GAB models were found to have high R 2 values (>0.99), Peleg model was found to meet the multiple statistical criteion (R 2 >0.9996; χ 2 <0.04; P<3.97; RMS%<7.09). Properties of sorbed water were also determined. BET, GAB and Caurie monolayer moisture contents ranged from 2.64 to 3.36, 1.29-2.66 and 1.88-3.38 % d.b., respectively. Second-order regression equation was found to describe the relation between monolayer moisture content, M o and temperature, t (°C). The isosteric heat, calculated using Clausius-Clapeyron equation, was varied between 1.46 and 50.39 kJ g −1 mol −1 at moisture levels 1-12 % (d.b.). An exponential relationship was observed between the isosteric heat of sorption and moisture content.

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Utilization of legume flours in wafer sheets

2019

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In this study, it was aimed to analyze the impacts of replacement of 20% of wheat flour by lentil, chickpea, or bean flours on batter rheology as well as hardness, weight loss, sorption characteristics, and color of the wafer sheets. All formulations showed shear thinning behavior obeying power law. Lentil flour‐containing formula gave the highest flow behavior index and the lowest consistency coefficient value. Hardness of wafer sheets increased when legume flours were used. Increase in hardness value was less when chickpea flour was used as compared with the other legume flours. It was observed that upon baking, legume flour‐added samples had lower weight loss values. Usage of chickpea flour resulted in the lowest weight loss. Sorption results implied localized sorption indicating multilayer water molecules showing similar properties to liquid water. Wafers containing legume flours were not significantly different than the control wafer in terms of monolayer moisture content, K and C values of Gugenheim, Anderson and de Boer (GAB) model. The color of chickpea flour‐containing wafer was the closest to that of control sample. Overall, wafer sheets prepared by replacement of 20% wheat flour by chickpea flour was agreed to be the best in terms of the analyzed parameters.

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Moisture Sorption Characteristics of Composite Foods Filled with Strawberry Jam

Cited by 14 publications

References 11 publications

Shelf‐life Simulation of Packaged Rice Crackers

Shelf‐life Simulation of Packaged Rice Crackers

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

Utilization of legume flours in wafer sheets

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