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EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALS
Author(s) -
SAUVAGEOT FRANÇOIS,
BLOND GENEVIÈVE
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.tb00502.x
Subject(s) - differential scanning calorimetry , water activity , extrusion , food science , materials science , intersection (aeronautics) , sensory analysis , water content , mathematics , composite material , chemistry , thermodynamics , physics , engineering , geotechnical engineering , aerospace engineering
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 (a w ) 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.