Equilibrium moisture content, BET monolayer moisture and crispness of extruded rice‐legume snacks
- 28 June 1990
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 25 (3) , 360-363
- https://doi.org/10.1111/j.1365-2621.1990.tb01093.x
Abstract
Summary: Extruded Jaya rice‐legume (3:1 w/w) snacks equilibrated at different relative humidities (RH; 10–86%) exhibited similar typical sorption‐isotherms and equilibrium moisture contents (EMC) up to 33% RH. Acceptable crispness was lost above 43% equilibrium relative humidity (ERH) and about 110N breaking strength. The values for the BET monolayer moisture content of various products were almost identical to their initial moisture content, indicating the adequacy of the processing conditions for snacks of satisfactory shelf‐life if packed immediately in moisture‐impermeable packets.Keywords
This publication has 4 references indexed in Scilit:
- Effect of extrusion processing on the nutritional quality of protein in rice-legume blendsMolecular Nutrition & Food Research, 1988
- Effect of granularity on the characteristics of extruded rice snackInternational Journal of Food Science & Technology, 1985
- Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food ProductsJournal of Food Science, 1981
- Determining Moisture Equilibrium Curves of Hygroscopic MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1946