Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents
Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents
复制标题
海藻糖和玉米淀粉对不同水油含量油炸食品机械玻璃化温度和质构特性的影响
DOI：
10.1016/j.jfoodeng.2019.109731
复制
发表时间：
2020
影响因子：
5.5
通讯作者：
and Kiyoshi Kawai
中科院分区：
文献类型：
--
作者：
Jakia Sultana Jothi;Le Trinh Ngoc Dang;and Kiyoshi Kawai
研究了海藻糖和玉米淀粉对不同含水量和含油量的油炸样品（油炸面糊颗粒）的机械玻璃化转变温度（Tg）和质构特性的影响。Tg随含水量和含油量的增加而线性下降，归因于它们的增塑作用。玉米淀粉对玻璃化转变温度的影响可忽略不计。通过外推法确定临界水含量和水活度（Tg = 25 °C时的水含量和水活度），并通过等温机械松弛验证所获得的值。在临界含水量和水活度附近，样品的结构由脆性变为韧性。添加海藻糖的样品在比无添加剂和添加玉米淀粉的样品更高的水含量下保持脆性质地，因为海藻糖提高了油炸样品的临界水含量。
The effects of trehalose and corn starch on the mechanical glass transition temperature (Tg) and texture properties of a deep-fried sample (particles of deep-fried batter) with varying water and oil contents were investigated.Tgdecreased linearly with increases in both water and oil contents, attributable to their plasticizing effects.Tgwas elevated by the addition of trehalose, likely due to its anti-plasticizing effect. Corn starch had a negligible effect onTg. The critical water content and water activity (water content and water activity atTg= 25 °C) were determined by extrapolation, and obtained values were validated by isothermal mechanical relaxation. The texture of the samples changed from brittle to ductile near the critical water content and water activity. The trehalose-added sample maintained a brittle texture at a higher water content than the non-additive and corn starch-added samples, as trehalose elevated the critical water content of the deep-fried samples.
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影响因子：
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