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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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2882 |
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| author | Virginia Sanchez-Jimenez Tomas E. Gomez Alvarez-Arenas Marta Rincón Jose Benedito Jose V. Garcia-Perez |
| author_facet | Virginia Sanchez-Jimenez Tomas E. Gomez Alvarez-Arenas Marta Rincón Jose Benedito Jose V. Garcia-Perez |
| author_sort | Virginia Sanchez-Jimenez |
| collection | DOAJ |
| description | 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 (<i>E</i>), critical strain (<i>ε</i><i><sub>c</sub></i>), and <i>n</i> curvature parameter. The structural modifications caused by moisture adsorption led to the reduction in <i>E</i> and <i>n</i> and the increase in <i>ε</i><sub>c</sub>. 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. |
| first_indexed | 2024-03-10T00:02:14Z |
| format | Article |
| id | doaj.art-54cd7221e7404287996cfad08be27790 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:02:14Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-54cd7221e7404287996cfad08be277902023-11-23T16:14:50ZengMDPI AGFoods2304-81582022-09-011118288210.3390/foods11182882Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative HumidityVirginia Sanchez-Jimenez0Tomas E. Gomez Alvarez-Arenas1Marta Rincón2Jose Benedito3Jose V. Garcia-Perez4Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, E46022 Valencia, SpainInstitute for Physical and Information Technologies, CSIC, Serrano 144, E28006 Madrid, SpainImasdea Innovaciones y Desarrollos Alimentarios S.L, Pol. Ind. Los Llanos de San Pedro, Ctra. Ávila, E40400 Segovia, SpainDepartment of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, E46022 Valencia, SpainDepartment of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, E46022 Valencia, SpainMoisture 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 (<i>E</i>), critical strain (<i>ε</i><i><sub>c</sub></i>), and <i>n</i> curvature parameter. The structural modifications caused by moisture adsorption led to the reduction in <i>E</i> and <i>n</i> and the increase in <i>ε</i><sub>c</sub>. 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.https://www.mdpi.com/2304-8158/11/18/2882puffed corn caketexturewater activitymoisture adsorptionmodellingflexion–compression test |
| spellingShingle | Virginia Sanchez-Jimenez Tomas E. Gomez Alvarez-Arenas Marta Rincón Jose Benedito Jose V. Garcia-Perez Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity Foods puffed corn cake texture water activity moisture adsorption modelling flexion–compression test |
| title | Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity |
| title_full | Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity |
| title_fullStr | Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity |
| title_full_unstemmed | Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity |
| title_short | Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity |
| title_sort | assessment of textural properties of puffed corn cakes during storage at different relative humidity |
| topic | puffed corn cake texture water activity moisture adsorption modelling flexion–compression test |
| url | https://www.mdpi.com/2304-8158/11/18/2882 |
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