Relationship between Water Activity and Moisture Content in Floral Honey

Chen, Chiachung

doi:10.3390/foods8010030

Cited by 45 publications

(29 citation statements)

References 18 publications

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“…The low moisture contents of the samples largely translate to low water activity [17]. These lower moisture values suggest more stability and longer storability as little or no free moisture might be available for microbial activity [18].…”

Section: Resultsmentioning

confidence: 99%

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Achaglinkame

Owusu-Mensah

Boakye

et al. 2020

International Journal of Food Science

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Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

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Section: Resultsmentioning

confidence: 99%

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Achaglinkame

Owusu-Mensah

Boakye

et al. 2020

International Journal of Food Science

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“…Chen et al (2015) reported that the drying rate increased in the dehydration of kiwi slices with high free moisture content. Besides, the water activity observed for T3 (0.58) and T6 (0.53) were below 0.6 (Table 2), indicating that they will have extended shelf-life, even without refrigeration, or save for the growth of pathogens including osmotolerant yeasts (Chen, 2019).…”

Section: Moisture and Water Activity Measurementmentioning

confidence: 99%

Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution

Akesowan¹,

Choonhahirun²,

Jariyawaranugoon³

2020

Food Res.

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This research aimed to investigate the quality of fruit bars prepared with different ratios of sapodilla-wild almond seed (80:20 and 70:30 w/w) and sugar substitution with stevia (0, 1/3, and 2/3 as equivalent sweetness basis). Physical properties (moisture and water activity), sensory acceptability, and preference mapping of the fruit bars were investigated. The samples formulated with a higher proportion of sapodilla pulp had higher moisture and water activity than those with less sapodilla pulp. Increasing the sugar substitution with stevia tended to decrease the moisture and water activity of the fruit bars. The stevia incorporation had effects on sensorial attributes, especially the flavor depending on how much sapodilla pulp proportion used in fruit bar preparation. The fruit bars formulated with 80:20 of the sapodilla-wild almond seed and 2/3 sugar substitution and that with 70:30 and full-sugar perceived the highest overall acceptability. The preference mapping revealed the importance of product attributes, and the texture was an important attribute on sensorial acceptance. In conclusion, the fruit bar prepared with 80/20 of sapodilla-wild almond seed and 2/3 sugar substitution with stevia was the most preferred formulation.

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“…There was a correlation between water activity and moisture content. The higher the moisture content, the higher the water activity [23].…”

Section: Fig 2 Water Activity Of Shredded Catfish Added With Differementioning

confidence: 99%

Chemical Changes of Shredded Catfish (Clarias gariepinus) Added with Different Concentration of Sucrose During Storage at Room Temperature

2020

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Shredded catfish is a processed dried food, usually used as a side dish and stored for a long time. The main criteria of shredded fish selection is its taste, color and appearance. During storage, shredded catfish might be experienced deterioration in quality. Therefore, the purpose of this study was to determine changes in the chemical quality of shredded catfish with different sucrose concentrations during storage. The study was carried out by adding sucrose to the formulation of shredded catfish respectively 27.5%, 32.5%, and 37.5%. For a comparison purposed, commercial shredded catfish with sucrose addition of 35% was applied. All samples were stored for 60 days and observed every 30 days for the moisture content, aw, color measurement, peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) and fatty acid profile. The results show that during storage at room temperature shredded catfish with 27.5% sucrose was the best quality product. During storage there was an increase in moisture content, aw, TBA and FFA, while for PV parameters increased in fluctuation at day 30 of storage and decreased at day 60 of storage. Color parameter decreased from dark to slightly bright and unsaturated fatty acids decreased in oleic, linoleic, linolenic and DHA. Based on these results, shredded catfish still safe to be consumed during storage for 60 days or two months.

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Relationship between Water Activity and Moisture Content in Floral Honey

Cited by 45 publications

References 18 publications

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution

Chemical Changes of Shredded Catfish (Clarias gariepinus) Added with Different Concentration of Sucrose During Storage at Room Temperature

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