Glass transition and water plasticization effects on crispness of a snack food extrudate

International Journal of Food Properties

Volumn 1, Issue 2, 1998, Pages 163-180

  Roos, Yrjö H ^a   Roininen, Katariina ^a   Jouppila, Kirsi ^a   Tuorila, Hely ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0007157101     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942919809524574     Document Type: Article

References (25)

1. AACC 1983. Method 44-40. Moisture-modified vacuum-oven method. American Association of Cereal Chemists.
2. Attenburrow, G., and Davies, A. P. 1993. The mechanical properties of cereal based foods in and around the glassy state. In: The Glassy State in Foods. Blanshard, J. M. V., and Lillford, P. J. eds. Nottingham University Press, Loughborough. p. 317-331.
3. Bruns, A. J., and Bourne, M. C. 1975. Effects of sample dimensions on the snapping force of crisp foods. Journal of Texture Studies. 6: 445-458.
4. Gordon, M., and Taylor, J. S. 1952. Ideal copolymers and the second-order transitions of synthetic rubbers. I. Non-crystalline copolymers. Journal of Applied Chemistry. 2: 493-500.
5. Harris, M., and Peleg, M. 1996. Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption. Cereal Chemistry. 73: 225-231.
6. Hsieh, F., Hu, L., Huff, H. E., and Peng, I. C. 1990. Effects of water activity on textural characteristics of puffed rice cakes. Lebensmittel-Wissenschaft und - Technologie. 23: 471-473.
7. Johari, G.P., Hallbrucker, A., and Mayer, E. 1987. The glass-liquid transition of hyperquenched water. Nature. 330: 552-553.
8. Kalichevsky, M. T., Jaroszkiewicz, E. M., and Blanshard, J. M. V. 1992. Glass transition of gluten. 1: Gluten and gluten-sugar mixtures. International Journal of Biological Macromolecules. 14: 257-266.
9. Kalichevsky, M. T., and Blanshard, J. M. V. 1993. The effect of fructose and water on the glass transition of amylopectin. Carbohydrate Polymers. 20: 107-113.
10. Katz, E. E., and Labuza, T. P. 1981. Effect of water activity on the sensory crispness and mechanical deformation of snack food products. Journal of Food Science. 46: 403-409.
11. Labuza, T. P. 1968. Sorption phenomena in foods. Food Technology. 22: 263-265, 268, 270, 272.
12. Labuza, T. P., Kaanane, A., and Chen, J. Y. 1985. Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science. 50: 385-391.
13. Levine, H., and Slade, L. 1988. 'Collapse' phenomena - a unifying concept for interpreting the behaviour of low moisture foods. In: Food Structure - Its Creation and Evaluation. Blanshard, J. M. V.; and Mitchell, J. R. eds. Butterworts, London, p. 149-180.
14. Nicholls, R. J., Appelqvist, I. A. M., Davies, A. P., Ingman, S. J., and Lillford, P. J. 1995. Glass transitions and the fracture behaviour of gluten and starches within the glassy state. Journal of Cereal Science. 21: 25-36.
15. Nikolaidis, A., and Labuza, T. P. 1996. Glass transition state diagram of a baked cracker and its relationship to gluten. Journal of Food Science. 61: 803-806.
16. Peleg, M. 1993. Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption isotherms. Journal of Food Process Engineering. 16: 21-37.
17. Peleg, M. 1994a. A mathematical model of crunchiness/crispness loss in breakfast cereals. Journal of Texture Studies. 25: 403-410.
18. Peleg, M. 1994b. A model of mechanical changes in biomaterials at and around their glass transition. Biotechnology Progress. 10: 385-388.
19. Roos, Y. H. 1993. Water activity and physical state effects on amorphous food stability. Journal of Food Processing and Preservation. 16: 433-447.
20. Roos, Y. H. 1995. Phase Transitions in Foods. Academic Press, San Diego, CA.
21. Roos, Y., and Karel, M. 1991. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress. 7: 49-53.
22. Sauvageot, F., and Blond, G. 1992. Effect of water activity on crispness of breakfast cereals. Journal of Texture Studies. 22: 423-442.
23. Tesch, R., Normand, M. D., and Peleg, M. 1996. Comparison of the acoustic and mechanical signatures of two cellular crunchy cereal foods at various water activity levels. Journal of the Science of Food and Agriculture. 70: 347-354.
24. Vickers, Z. M., and Christensen, C. M. 1980. Relationships between sensory crispness and other sensory and instrumental parameters. Journal of Texture Studies. 11: 291-307.
25. Wollny, M., and Peleg, M. 1994. A model of moisture-induced plasticization of crunchy snacks based on Fermi's distribution function. Journal of the Science of Food and Agriculture. 64: 467-473.