6533b85ffe1ef96bd12c1918
RESEARCH PRODUCT
EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALS
Geneviève BlondFrançois Sauvageotsubject
Extrusion cookingDifferential scanning calorimetryWater activityChemistryfood and beveragesPharmaceutical ScienceDesiccatorFood scienceWater contentIntensity (heat transfer)Food Sciencedescription
Three breakfast cereals (two commercial products and one experimental product made by extrusion cooking) were placed over 10 saturated salt solutions in desiccators for 3 weeks and then studied by sensory and mechanical analysis. A slight decrease of sensory crispness intensity occurs between 0 and 0.50 (aw) or 7% (water content), after which there is a very rapid decrease. The value of critical water activity given by the intersection between the two straight lines which can be adjusted seems not to depend on the product. Moreover this value is confirmed by the mechanical analysis and, partially, by a Differential Scanning Calorimetry analysis. There is a good correlation between sensory crispness and deformation to the first fracture.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1991-01-01 | Journal of Texture Studies |