Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

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. Fo...

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Bibliographic Details
Main Authors: Virginia Sanchez-Jimenez, Tomas E. Gomez Alvarez-Arenas, Marta Rincón, Jose Benedito, Jose V. Garcia-Perez
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
puffed corn cake
texture
water activity
moisture adsorption
modelling
flexion–compression test
Online Access:https://www.mdpi.com/2304-8158/11/18/2882

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https://www.mdpi.com/2304-8158/11/18/2882

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