Moisture sorption characteristics of chhana podo at 5°C and 35°C

Adsorption and desorption isotherms of whey protein concentrate powder prepared from buffalo skim milk were determined at 25, 35 and 45C, over a water activity range of 0.11–0.97, using static moisture gain/loss from test samples. Both the adsorption and the desorption isotherms exhibited sigmoid shape corresponding to type II, typical to many foods. There was generally a negative temperature effect on equilibrium moisture content. The Guggenheim–Anderson–de Boer model gave the best fit for the sorption data throughout the entire water activity range and at all three temperatures. The monolayer moisture content values were higher in desorption than in adsorption and deceased with an increase in temperature. Isosteric heat of sorption and the entropy data displayed a strong dependence on moisture content. The adsorption data gave lower values than the corresponding desorption data. Temperature of sorption had profound influence on the properties of bound water and surface area of adsorbent. Practical Applications Dried milk products are the important segments of dairy industry. Whey is a by‐product of cheese, paneer or casein production, and is a source of best‐quality proteins. Indian subcontinent is the largest producer of buffalo milk in the world, and the indigenously available whey is mostly obtained from buffalo milk products. The results of the present study would have practical applications in exploiting the competitive advantages of buffalo milk and in developing high‐protein multicomponent functional foods using buffalo skim milk whey protein concentrate powder. The analysis of moisture sorption characteristics and thermodynamic properties of bound water would provide information regarding process energy requirements, shelf life appraisal and design of suitable packaging systems for the product.

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“…), chhana podo (Jayaraj Rao et al . ), walnut kernels (Togrul and Arslan ) and kheer (Jayendra Kumar et al . ).…”

Section: Resultsmentioning

confidence: 99%

Moisture Sorption Isotherms and Thermodynamic Properties of Whey Protein Concentrate Powder from Buffalo Skim Milk

Sawhney

Sarkar

Patil

et al. 2013

Journal of Food Processing and Preservation

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“…(cassava flour from water group) indicated the level of moisture contents to be reached during the drying process to avoid unnecessary power consumption. Since, the chemical reactions that depend on solvation are also expected to be slow in the monolayer region (RAO et al, 2006), the a w of both products is lower than 0.30 in this moisture levels and the microbiological stability will be highly ensured. These values were superior than that reported for tapioca flour (4.9g H 2 O 100g -1 d.b.)…”

Section: ------------Cassava Flour-----------mentioning

confidence: 99%

Hygroscopic behaviour of cassava flour from dry and water groups

et al. 2015

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“…Therefore, the major components of Maria biscuits, namely, flour and sugar, have, certainly, a notable influence on the product sorption behavior. Because the main component of Maria biscuits is wheat flour (consisting mainly of starch and proteins), the sorption in the low water activity range (around monolayer level) is due to starch and protein, because these macromolecules are rich in polar sites that behave as active (polar) sorption centers (Jayaraj Rao et al 2006). Maria biscuits have protein contents varying from 6.9 to 8.3% and carbohydrates between 73.6 and 82.0%, as described in the labels.…”

Section: Sorption Isothermsmentioning

confidence: 99%

Adsorption Isotherms of Maria Biscuits from Different Brands

Guiné

Barroca²,

Pereira

et al. 2014

J Food Process Engineering

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This study aimed to determine the adsorption curves of Maria biscuits from different brands at temperatures of 25 and 40C. The equilibrium between the sample and the atmosphere was achieved by placing the samples inside flasks containing saturated salts, at the temperatures studied for 5 days, to allow reaching equilibrium.From the results, it was possible to observe that by increasing the temperature, the stability of the product is augmented, as for the same moisture content the water activity is greatly reduced. Four sorption models were fitted with the adsorption data, but the Guggenheim-Anderson-deBoer and Henderson were better than the other models tested. In addition, the monolayer moisture content at temperature of 25C ranged between 0.0495 and 0.1981 g water/g dry basis, and at the temperature of 40C this parameter varied between 0.0529 and 0.1960 g water/g dry basis. PRACTICAL APPLICATIONSThe importance of stability for bakery products is critical for the maintenance of physical-chemical properties, and in particular to avoid spoilage and maintain texture. Biscuits are very hygroscopic and therefore, if not properly stored, tend to absorb water from the air, thus compromising texture. Knowledge about adsorption isotherms provides valuable information regarding the stability of products under some conditions. Therefore, the study undertaken in this work could be utilized to select the best storage and package conditions so as to improve product quality, moreover because Maria biscuits are largely consumed and appreciated for their crispy texture.

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Moisture sorption characteristics of chhana podo at 5°C and 35°C

Cited by 41 publications

References 27 publications

Moisture Sorption Isotherms and Thermodynamic Properties of Whey Protein Concentrate Powder from Buffalo Skim Milk

Moisture Sorption Isotherms and Thermodynamic Properties of Whey Protein Concentrate Powder from Buffalo Skim Milk

Hygroscopic behaviour of cassava flour from dry and water groups

Adsorption Isotherms of Maria Biscuits from Different Brands

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