文章基本信息

标题：Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity
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作者：Virginia Sanchez-Jimenez ; Tomas E. Gomez Alvarez-Arenas ; Marta Rincón 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：18
DOI：10.3390/foods11182882
语种：English
出版社：MDPI Publishing
摘要：Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the characterization of the textural modifications caused by the moisture adsorption in PCC. For that purpose, PCC were stored at different relative humidities to achieve a wide range of water activities (from 0.1 to 0.8 at 22 ± 1 °C). A flexion–compression test was successfully validated in order to characterize the average textural properties of a PCC batch. A mathematical model considering consecutive elastic and plastic zones satisfactorily fitted (average VAR 99.65% and MRE 3.29%) the average stress–strain profiles of PCC and reported useful textural parameters, such as the deformability modulus ( E), critical strain ( ε c ), and n curvature parameter. The structural modifications caused by moisture adsorption led to the reduction in E and n and the increase in ε c. Even minor changes on the PCC moisture content involve remarkable modifications of the textural properties, which has to be considered for industry and retail distribution.
关键词：puffed corn cake;texture;water activity;moisture adsorption;modelling;flexion–compression test