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Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb
Author(s) -
Sogabe Tomochika,
Kobayashi Rika,
Thanatuksorn Pariya,
Suzuki Toru,
Kawai Kiyoshi
Publication year - 2021
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/jtxs.12585
Subject(s) - materials science , starch , absorption of water , texture (cosmology) , glass transition , mineralogy , composite material , food science , chemistry , polymer , image (mathematics) , artificial intelligence , computer science
The physical properties of starch‐based cookie (gluten free and low fat) were compared with those of conventional cookie in consideration for the difference between crust and crumb parts. The internal porosity of the samples was measured by X‐ray computed tomography. The starch‐based cookie had a higher porosity (0.61) than the conventional cookie (0.42). The mechanical glass‐transition temperature ( T g ) of the samples was evaluated by the thermal rheological analysis. The anhydrous mechanical T g of the starch‐based cookie was much lower than that of the conventional cookie. The T g ‐depression of the starch‐based cookie induced by water sorption was more gradual than that of the conventional cookie. For both types of cookie, the crust components were more resistant to water plasticizing than crumb components because of the difference of the equilibrium water contents at each water activity. For the texture analysis of crust components, the whole samples were fractured. The starch‐based cookie had a lower fracture force, distance, and energy than the conventional cookie at each water activity point. For the texture analysis of crumb components, a portion of the crust was removed from the whole samples, and the exposed crumb was compressed by a plunger. From the texture profile, a normalized linear length was evaluated. The normalized linear length for the starch‐based cookie was higher than that for the conventional cookie. These results were corresponded to the differences in the undeveloped gluten and fat contents.