Moisture sorption characteristics of dudh churpi, a traditional milk product in India

Hossain, S. A.; Pal, P. K.; Sarkar, Prabir; Patil, G. R.

doi:10.1002/1521-3803(20020501)46:3<136::aid-food136>3.0.co;2-t

Cited by 21 publications

(31 citation statements)

References 7 publications

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“…In general, the equilibrium moisture content (EMC) increased slowly at lower a w between 0.1 and 0.6, followed by a steep rise at a w 0.7. Similar curves have been reported by Agarwal and Clary (1971) for rice and also dudh churpi and by Hossain et al (2002) in dairy products like casein and khoa. Pistachio nuts also showed similar curves even at different temperatures (Tavakolipour and Ashtari 2008).…”

Section: Resultssupporting

confidence: 84%

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

et al. 2013

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Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (a w ) from 0.1 to 0.9. The sorption isotherms of low sugar bars were practically identical below a w of 0.5 but above a w of 0.5, a clear differentiation in the isotherms could be observed compared to that of sugar counterpart. A sharp increase in moisture content was observed in the bars prepared with alternative sweeteners, above a w 0.6, whereas a gradual increase in a w was observed in the case of bar prepared with sugar. The ERH (Equilibrium relative humidity) value for bar with sugar was 50 %, and for bars prepared with alternative sweeteners, it was about 60 %. Low sugar cereal bar prepared with sorbitol + maltitol (SM) syrup scored higher sensory quality compared to other product prepared with sorbitol + nutriose (SN) as the former retained softness and chewiness on storage. Thus, it was observed that bars with alternative sweeteners will be more stable as their ERH is closer to normal ambient conditions compared to that prepared with sugar.

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Section: Resultssupporting

confidence: 84%

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

et al. 2013

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“…Similar curves have been obtained for milk burfi (Chetana et al . 2005), dudh churpi (Hossain et al . 2002) and other dairy products like casein and khoa (Bandyopadhyay et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of maltodextrin addition on moisture sorption properties of khoa

Ahmad¹,

Singh²,

Singh³

et al. 2008

Int J of Dairy Tech

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Khoa is a popular traditional Indian milk product. It is used as the base material for preparation of variety of popular sweetmeats. The shelf life of this product is limited due to its high water activity (> 0.96). In the present investigation, an attempt was made to lower the aw of khoa (25.62% moisture, 31.25% fat, 18.21% protein, 3.65% total ash and 21.29% lactose) by using maltodextrin (DE‐16) as a humectant (concentration: 0, 2, 5 and 10%; wt/wt). It was observed that the desorption curves of the product exhibited a sigmoid shape corresponding to type II, typical of many foods. At higher concentrations of maltodextrin, the isotherms shifted to the left compared to control. Among the several models chosen to test the fitness of sorption data, Guggenheim, Anderson and De Boer (GAB) and modified Mizrahi models showed the best fit as indicated by the smallest percentage root mean square values. The monolayer moisture content increased with increasing maltodextrin level, the range being 2.85–3.29 and 3.03–3.81 g/100 g solids for the two models, respectively. Caurie's slope also increased from 0.38 to 0.44, whereas nonfreezable water decreased from 4.98 to 4.01% as the maltodextrin level increased from 2 to 10%. Other critical water sorption parameters such as number of adsorbed monolayers, density of sorbed water and surface area of sorption were also obtained.

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“…In gingerbread sample, two of the equations fitted to the adsorption data in the range of a w 0.113-0.892, GAB and Caurie equations, exhibited low %E values. It was previously published that these two equations were the best to characterize sorption behavior of most foods, like cereals, maize or various milk products (Caurie, 1970;Hossain, Pal, Sarkar, & Patil, 2002;Kumar et al, 2005). The BET equation yielded low mean relative deviation as well (%E < 1.5) but its applicability was limited up to 0.60-0.65 a w depending on the temperature used in the present study.…”

Section: Isotherm Modelsmentioning

confidence: 99%

Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic

Červenka

Řezková

Královský

2008

Journal of Food Engineering

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Moisture sorption characteristics of dudh churpi, a traditional milk product in India

Cited by 21 publications

References 7 publications

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

Effect of maltodextrin addition on moisture sorption properties of khoa

Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic

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