Prediction of moisture content of chickpea (Cicer arietinum, L.) flour from knowledge of components sorption behaviour
1983
Gerschenson, L.N. | Bartholomai, G.B. (Buenos Aires Univ. Nacional (Argentina). Facultad de Ciencias Exactas y Naturales)
The objective of this work is to test the hypothesis that the total moisture content of some food, at a given water activity, is equal to a weighted-average of the moisture bound by each component at the same water activity. A mass balance equation based on this hypothesis is tested for chickpea flour (I) and heat treated chickpea flour (II). A "t" test (Student) shows the applied equation to be valid only when used with the adsorption isotherms of (I) and when only proteic fraction and starch are considered in the calculation. For desorption isotherms of (I) and for adsorption isotherms of (II), the proposed equation is not valid, probably due to changes induced by moisture and/or temperature, which might be different when components are together, as in flour, and when they are isolated
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