Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders

Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried... The objectives of research were to investigate the moisture sorption behavior of twelve spray-dried fat powders using dynamic vapor sorption (DVS) adsorption isotherms at twenty-three values of water activity (aw) within the range of 0.005–0.95 and at 25, 30 and 35 °C. The model fat powders were formulated with high vegetable oil content (solid below 28–30° palm/rape blend oils, or rape oil), and a constant carbohydrate-to-protein-component ratio. The DVS isotherms showed good consistency in determination of the moisture-induced phase transitions of amorphous carbohydrate components in fat powders. Powders made with Nutriose demonstrated a constant moisture adsorption rate up to the aw value of ∼0.7, without phase transition upon humidification. Powders with trehalose, inulin and polydextrose in the range of aw 0.3–0.7 went through a glass transition and most likely crystallized. It seemed that with more solid fat in powders, there was higher water activity and moisture content to induce phase transitions. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2017.11.012
Publisher site
See Article on Publisher Site

Abstract

The objectives of research were to investigate the moisture sorption behavior of twelve spray-dried fat powders using dynamic vapor sorption (DVS) adsorption isotherms at twenty-three values of water activity (aw) within the range of 0.005–0.95 and at 25, 30 and 35 °C. The model fat powders were formulated with high vegetable oil content (solid below 28–30° palm/rape blend oils, or rape oil), and a constant carbohydrate-to-protein-component ratio. The DVS isotherms showed good consistency in determination of the moisture-induced phase transitions of amorphous carbohydrate components in fat powders. Powders made with Nutriose demonstrated a constant moisture adsorption rate up to the aw value of ∼0.7, without phase transition upon humidification. Powders with trehalose, inulin and polydextrose in the range of aw 0.3–0.7 went through a glass transition and most likely crystallized. It seemed that with more solid fat in powders, there was higher water activity and moisture content to induce phase transitions.

Journal

Journal of Food EngineeringElsevier

Published: Apr 1, 2018

References

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