- Tytuł:
- Sorption properties of a modified powdered cocoa beverage
- Autorzy:
-
Kowalska, J.
Majewska, E.
Lenart, A. - Powiązania:
- https://bibliotekanauki.pl/articles/185287.pdf
- Data publikacji:
- 2011
- Wydawca:
- Polska Akademia Nauk. Czytelnia Czasopism PAN
- Tematy:
-
woda
kakao
cocoa
powder
water activity
isotherm - Opis:
- The purpose of the study was to analyse the effect of changes in the composition of raw material and agglomeration on sorption properties of a multi-component food, in the example of a powdered cocoa beverage. The basic composition of the mixtures was 20% of cocoa and 80% of sucrose. A change in raw material composition involved partial or total replacement of sucrose with a mixture of glucose and fructose, or with maltodextrin. Analysis of sorption properties demonstrated variability in the course of isotherms of water vapour sorption for components of the powdered cocoa beverage. Limiting water activity (aw) was determined for the value of 0.529. The conducted analysis detected no significant effect of agglomeration on water content in the tested products. However, a significant change in the raw material composition was demonstrated.
- Źródło:
-
Chemical and Process Engineering; 2011, 32, 1; 21-31
0208-6425
2300-1925 - Pojawia się w:
- Chemical and Process Engineering
- Dostawca treści:
- Biblioteka Nauki
Artykuł