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Moisture sorption characteristics of mango–soy‐fortified yogurt powder
Author(s) -
KUMAR PRADYUMAN,
MISHRA HARI NIWAS
Publication year - 2006
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2006.00215.x
Subject(s) - gravimetric analysis , sorption , equilibrium moisture content , moisture , water activity , food science , chemistry , relative humidity , water content , adsorption , thermodynamics , organic chemistry , geology , geotechnical engineering , physics
Moisture adsorption isotherms of plain yogurt, mango–soy‐fortified yogurt (MSFY) and MSFY containing 0.4% gelatin stabilizer (MSFYG) powder were determined at 20, 30, 40 and 50°C. A gravimetric static method was used under 0.11–0.81 water activity ranges for the determination of sorption isotherms that were found to be typical type II sigmoid. Experimental data were fitted to five mathematical models viz. modified Henderson, modified Chung–Pfost, Oswin, Smith and Guggenheim–Anderson–de Boer (GAB). It was found that both Oswin and GAB models were acceptable in describing equilibrium moisture content–equilibrium relative humidity (EMC–ERH) relationships for yogurt powder samples over the entire range of temperatures.