Publikace detail

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

Rok: 2007

Druh publikace: článek v odborném periodiku

Název zdroje: Acta Alimentaria

Název nakladatele: Akadémiai Kiadó

Místo vydání: Budapest, Hungary

Strana od-do: 311-320

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
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

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