Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice

ERDEM N., KOCADAĞLI T., Taş N., Çelik S., GÖKMEN V.

European Food Research and Technology, cilt.249, sa.11, ss.2925-2933, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 249 Sayı: 11
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s00217-023-04338-2
  • Dergi Adı: European Food Research and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.2925-2933
  • Anahtar Kelimeler: Baby biscuits, Kinetic modeling, Liquid absorption, Microstructural analysis, Modified Weibull model, Peleg’s model
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Quick liquid absorption is one of baby biscuits’ most important quality criteria. A practical procedure based on liquid absorption kinetics was developed for the quality assessment of baby biscuits in this study. Biscuits made of plain flour, wholewheat flour, and vegetable puree were immersed in water, milk, and fruit juices to determine their liquid absorption rates. The data were analyzed by means of Peleg and modified Weibull models. The parameters describing physical properties such as specific volume, texture, and pore size distribution of biscuits were calculated from the model fits. High values of the scale parameter (α) of the modified Weibull model and the Peleg rate constant (k1) indicated a high rate of absorption. The initial absorption rate was related to the average pore size and followed the order: plain (395 µm) > wholewheat (334 µm) > vegetable puree biscuits (208 µm). Equilibrium absorption value was related to the total porosity of biscuits, and it was the highest for wholewheat biscuits. Liquid transfer mechanism was diffusion according to shape parameter values. The absorption behavior of biscuits in liquids was similar and explained by both models.