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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F07%3A00005751" target="_blank" >RIV/00216275:25310/07:00005751 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

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

Original language description

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.

Czech name

Sorpční charakteristika sušenek a perníků

Czech description

Sorpční izotermy vybraných druhů sušenek a perníků

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/GA203%2F05%2F2106" target="_blank" >GA203/05/2106: Modern instrumentation in chemical, food and clinical analysis</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2007

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta Alimentaria

ISSN

0139-3006

e-ISSN

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Volume of the periodical

36

Issue of the periodical within the volume

3

Country of publishing house

HU - HUNGARY

Number of pages

10

Pages from-to

311-320

UT code for WoS article

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EID of the result in the Scopus database

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