EFFECTS OF WATER ACTIVITY ON TEXTURAL CHARACTERISTICS OF PUFFED RICE CAKE
Fushing Hsieh, Liao-Yuan Hu, H.E. Huff, I.C. PENG
Lwt - Food Science and Technology
Abstract
The moisture sorption isotherm of puffed whole-grain brown rice cakes was established by equilibrating dehydrated whole cakes over saturated salt solutions and found to be sigmoid-shaped. The effects of water activity (a w ) on textural characteristics of rice cakes were determined using a breaking test. The textural characteristics (first peak force, maximum peak force and work done) of rice cakes can be separated into two groups: a w 0.23-0.44 and 0.57-0.84. a w 0.44 was a critical point as far as rice cake texture is concerned
Extracted Claims
2 claims extracted from this paper into the knowledge graph
moisture sorption isotherm established puffed whole-grain brown rice cakes
“The moisture sorption isotherm of puffed whole-grain brown rice cakes was established by equilibrating dehydrated whole cakes over saturated salt solutions and found to be sigmoid-shaped.”
textural characteristics affected by water activity (a w )
“The effects of water activity (a w ) on textural characteristics of rice cakes were determined using a breaking test. The textural characteristics (first peak force, maximum peak force and work done) ...”