“…At low moisture contents (17.5 and 20% MC) addition of apple pomace suppressed the T s . In corn flour, the amorphous portion of starch is the main fraction that undergoes glass transition, at a T g of approximately 71.5-91°C in the moisture range of 10 to 55% (Athawale & Lele, 2000;Slade & Levine, 1988). It is likely that compaction was also related to the plasticization of this portion in the corn flour-apple pomace blends, since cell wall materials from fruit and vegetables do not have a detectable T g in this temperature range (Aguilera, Cuadros, & del Valle, 1998).…”