Effects of maltodextrin on hygroscopicity and crispness of apple leathers

The effect of phytosterols addition on the textural properties of extruded crisp bread

“…This may indicate that in this narrow range of water activity the extruded bread became harder. Some authors have observed the hardening effect of water for cereal products (Harris and Peleg 1996;Fontanet et al, 1997;Roudaut et al, 1998;Marzec and Lewicki 2006;Jakubczyk et al, 2008), apple leathers (Valenzuela and Aguilera, 2015) and freeze-dried banana slices (Moraga et al, 2011). This hardening effect can be linked to rearrangement of molecules with hydration of the product (Roudaut et al, 2002).…”

Effects of different factors on stickiness of apple leathers

“…This humidity range (33-55%) was found to be the optimum conditions to maintain the rubbery-like state of the leather strips. At humidity levels greater than 55%, ALS were infested with mold, while the ALS became brittle below 33% humidity level (Valenzuela and Aguilera, 2015).…”

Baked snack from green apples formulated with the addition of isomalt

“…As can be seen in Fig. 5, the obtained isotherms of adsorption are typical of matrices with a high content of soluble solid and correspond to type III (J-type) in BET'S classification, characteristic of materials with high sugar content (Falade, Olukini, & Adegoke, 2004;Valenzuela & Aguilera, 2015).…”

“…This fact has been associated to the ability of maltodextrin to absorb water forming a protective barrier on the surface of hygroscopic particles, and its capacity to increase the glass transition temperature (Valenzuela & Aguilera, 2015).…”