Effect of Moisture and Temperature on the Textural Properties of Commercial Confectionery

Abstract

The e#ects of moisture and temperature on the textural properties of a commercially produced cookie and senbei were examined by measuring breaking properties under storage conditions of relative humidity (RH) 1.0ῌ31῍ at four temperatures, /, ,*, .* and 0*. A cookie with low gelatinization characteristics was softened with small amounts of moisture. Although the degree of softening was small at /, it increased significantly with an increase in temperature. The cookie had a low moisture content and was softened with ductile fraction at 0*. The senbei, with high gelatinization characteristics, became hard, containing ++ῌ+2 g moisture/+** g dry matter. The maximum hardening value of senbei was reached at less than ++ g moisture/+** g dry matter at .*. This was thought to be due to the fact that the glutinous strength of gelatinized starch has a maximum value at around .*. The amount of moisture sorption per +** g dry matter of the cookie required to maintain hardness was approximately 2 g at /, 0 g at ,*,. g at .* and g at 0*. The amount of moisture sorption per +** g dry matter of the senbei required to keep hardness was approximately ,* g at / and ,*, and +0ῌ+1 g at .* and 0*. The maximum amount of moisture sorption required for senbei to soften was large compared to that of the cookie. Based on textural evaluations, brittleness was lost and crunchiness maintained in cookies kept under RH /0῍ (1 g moisture/+** g dry matter). While the senbei under RH 02῍ (+-g moisture /+** g dry matter) was perceived to be moist and sticky, it was not easy to bite o#.

Physicochemical and Sensory Properties of Oat Crackers Incorporated with Cactus Pear Cladodes Flour

“…The highest result of F max was from CPCF 5% which preferable not to break easily compared to other crackers. This may be due to level of moisture affected the hardness of samples (Wada and Higo, 2007).…”

Analysis of water layers and the extent of gelatinization for commercial starch products

“…To prevent from growing of microorganisms, the treatment of 70% ethanol have done on the chamber before this gravimetric technique. In addition, microbial growth was inhibited by placing toluene at 97% RH (Cadden, 1988;Wada and Higo, 2007).…”

Evaluation of the texture of wet rice crackers

“…Rice crackers with a certain level of moisture are indicated as having a peculiar hardness and viscosity. Such samples are difficult to crunch [Wada et al, 2002;Wada et al, 2007]. Seventeen of commercial products using water content are classified into four types based on mechanical characteristics and sensory evaluation [Ibe et al, 2012].…”