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CUTTING RESISTANCE OF A RESTRUCTURED FRUIT BAR AS INFLUENCED BY WATER ACTIVITY
Author(s) -
OWEN STEVEN R.,
TUNG MARVIN A.,
DURANCE TIMOTHY D.
Publication year - 1991
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1991.tb00013.x
Subject(s) - maltodextrin , materials science , bar (unit) , water activity , water resistance , food science , composite material , mathematics , chemistry , water content , engineering , chromatography , physics , geotechnical engineering , meteorology , spray drying
The cutting resistance, of thin rectangular strips of a restructured dehydrated fruit bar was measured over a range of water activity, 0.30‐0.97. There was a 100‐fold increase in cutting force as the product was dried from an initial cutting resistance of 4.4 N at a w , = 0.86 to a maximum of 452 N at a w = 0.33. Below a water activity of 0.33, samples became brittle and showed lower cutting resistances; for example, 68 N at a w = 0.30. The major ingredients in the fruit product affecting cutting resistance were the level of apple puree and maltodextrin.