Publication detail

Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method

Year: 2007

Type of publication: článek v odborném periodiku

Name of source: Acta Alimentaria

Publisher name: Akadémiai Kiadó

Place: Budapest, Hungary

Page from-to: 311-320

Titles:

Language	Name	Abstract	Keywords
cze	Sorpční charakteristika sušenek a perníků	Sorpční izotermy vybraných druhů sušenek a perníků
eng	Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method	Chemical composition (moisture, ash, protein, fat, total carbohydrate, sucrose, fructose, glucose and maltose) of four types of biscuits and four gingerbreads were determined and moisture adsorption characteristics of samples were evaluated at 25 °C using the Novasina hygrometric technique. Generally, the GAB model gave the best description of the experimental sorption data; however, these findings were not statistically significant compared with the BET model. Gingerbreads absorbed higher amount of water (20-25 g/100g on dry weight basis) at aw>0.70 in comparison to biscuits studied mainly due to higher content of sucrose and/or other simple saccharides. Monolayer moisture content evaluated by BET and GAB models were in general higher for the gingerbreads. Although the Novasina water activity meter is suitable for construction of sorption isotherms, in the lower range of aw values (i.e., <0.45) the water uptake is slightly underestimated.	moisture sorption isotherm, GAB equation, BET equation, monolayer value, biscuit, gingerbread

Search