Moisture Sorption Characteristics of Ready-to-eat Chicken Wheat Crisps Prepared Using Resistant Starch and Chicken Powder with Wheat Flour

Abstract

Fibre and protein enriched chicken wheat crisps were evaluated for their adsorption behaviour at a temperature range of 5 °C - 40 °C and a water activity range of 0.1-0.9. Sigmoid type II isotherm was obtained for the product and the sorption data was fitted to 3 models namely BET, GAB, and Peleg model. Each model was statistically evaluated by means of root mean square (%) and coefficient of determination (R2). Peleg and GAB gave the best fits for the moisture sorption data evaluated on the basis of regression analyses and goodness of fit. Surface area of adsorption was evaluated using parameter values obtained from the BET model and the surface area decreased with increase in temperature. Equilibrium moisture content at a particular water activity and isosteric heat of sorption were seen to decrease with increasing temperature. We conclude that the chicken wheat crisps can be stored at 25 °C for a better shelf life.

Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

“…Moisture sorption isotherms can be classified into types I, II, and III based on the curve shape (Yaptenco et al, 2017). The moisture sorption isotherms of banana bar resembles a sigmoid biscuit curve (Kusnandar et al, 2010) and chicken wheat crips (Bhardwaj et al, 2017) that are classified as type II. Figure 1 shows the higher water activity (aw) is proportional with equilibrium moisture content.…”

“…GAB is expressed in accordance with several types of food such as biscuits, chicken wheat crips, and extrudate products (Bhardwaj et al, 2017;Guiné et al, 2014;Wani & Kumar, 2016). GAB model is known as a superior model because its success in modeling many food products in a wide "a w " range of 0.1-0.9 (Kurniawan, 2018;Bhardwaj et al, 2017). Slope sorption isotherm curve values taken from areas that pass the initial moisture content (Mo) on the model of the water sorption curves (Figure 2).…”