Effect of Storage Conditions on Qualities and Water Sorption Isotherm of Khanom La
DOI:
https://doi.org/10.48048/tis.2022.3466Keywords:
Hardness, Khanom La, Peroxide value, Sorption isotherm, Water activityAbstract
This research aimed to investigate the effects of atmospheric storage condition (at 0.33 and 0.75 water activity, aw) and storage time on the qualities of Khnom La. The sorption isotherm also was studied. The moisture content of Khanom La was adjusted using the saturated salt solution at different relative humidity levels. The sorption isotherm, hardness, color and peroxide values of Khanom La were then evaluated. The sorption isotherm data of Khanom La was fitted to BET and GAB models. The experimental result showed that monolayer values of the sample were in the range of 3.15 to 3.39 g water/ 100 g dry solids when its water activity was in the range of 0.11 to 0.84. Khanom La samples were stored in closed containers at an ambient temperature either at 0.33 and 0.75 aw for 35 days. Lightness and hardness of Khanom La decreased, while the redness yellowness and peroxide value of those desserts increased with storage time. The effects were more pronounced when samples were stored at 0.75 aw. The results indicated that crispy Khanom La might retain the desirable attributions during days of storage in a sealed container at low water activity.
HIGHLIGHTS
- The major factors affecting the qualities and water sorption isotherm of Khanom La after frying are storage conditions (such as water activity of atmospheric storage environment and storage time)
- The problem of fried products is the deterioration of oil over time during storage, involving a complex pattern of the peroxide and oxidation reactions which are related to their water activity
- The hardness of Khanom La reduced, while the peroxide and chromatic values increased with an increase of water content more than the monolayer value of GAB fitting, indicating the degradation of products progressively during storage
GRAPHICAL ABSTRACT
Downloads
Metrics
References
A Thanonkeaw and P Ruankla. Effect of frying oil on quality changes of Khanom La during storage at room temperature. RMUTSV Res. J. 2017; 8, 203-18.
K Bordin, MT Kunitake, KK Aracava and CSF Trindade. Changes in food caused by deep fat frying: A review. Arch. Latinoam. Nutr. 2013; 63, 5-13.
E Tabee, M Jagerstad and PC Dutta. Frying quality characteristics of French fries prepared in refined olive oil and palm olein. J. Am. Oil Chem. Soc. 2009; 86, 885-93.
JC Lumanlan, WMADB Fernanado and V Jayasena. Machanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. J. Food Sci. Technol. 2020; 55, 1661-70.
D Goburdhun, SB Jhaumeer-Laulloo and R Musruck. Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexes. Int. J. Food Sci. Nutr. 2001; 52, 31-42.
SL Melton, S Jafar, D Sykes and MK Trigiano. Review of stability measurements for frying oils and fried food flavor. J. Am. Oil Chem. Soc. 1994; 71, 1301-8.
A Kita, G Lisinska and M Powolny. The influence of frying medium degradation on fat uptake and texture of French fries. J. Sci. Food Agric. 2005; 85, 1113-8.
KY Voong, AB Norton, TB Mills and IT Norton. Characterisation of deep-fried batter and breaded coatings. Food Struct. 2018; 16, 43-9.
V Dueik and P Bouchon. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends. J. Food Sci. 2011; 76, E188-E195.
A Hirte, RJ Hamer, MBJ Meinders, KVD Hoek and C Primo-Martin. Control of crust permeability and crispness retention in crispy breads. Food Res. Int. 2012; 46, 92-8.
Z Yan, MJ Sousa-Gallagher and FAR Oliveira. Effect of temperature and initial moisture content on sorption isotherms of banana dried by tunnel drier. Int. J. Food Sci. Technol. 2008; 43, 1430-6.
KJ Hellevang. Grain moisture content effects and management. North Dakota State University Extension Service, North Dakota, 1995, p. 1-8.
S Brunauer, PH Emmett and E Teller. Adsorption of gases in multimolecular layers. J. Am. Chem. Soc. 1938; 60, 309-19.
CVD Berg and S Bruin. Water activity and its estimation in food systems: Theoretical aspects. In: LB Rockland and GF Stewart (Eds.). Water activity: Influences on food quality. Academic Press, New York, 1981, p. 2-61.
S Basu, US Shivhare and AS Mujumdar. Models for sorption isotherms for foods: A review. Dry. Technol. 2006; 24, 917-30.
P Hazaveh, AM Nafchi and H Abbaspour. The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films. Int. J. Biol. Macromol. 2015; 79, 370-6.
JH Daly, D Hayward, J Liggat and AR Mackintosh. Ageing and rejuvenation of Biopol (TM), [poly(3-hydroxybutyrate-co-3-hydroxyvalerate)] copolymers: A dielectric study. J. Mater. Sci. 2004; 39, 925-31.
E Tsami, D Marinos-Kouris and ZB Maroulis. Water sorption isotherms of raisins, currants, figs, prunes and apricots. J. Food Sci. 1990; 55, 1594-7.
C Bourlieu, V Guillard, H Powell, B Valles-Pamies, S Guilbert and N Gontard. Modelling and control of moisture transfers in high, intermediate and low aw composite food. Food Chem. 2008; 106, 1350-8.
V Guillard, B Broyart, C Bonazzi, S Guilbert and N Gontard. Moisture diffusivity in sponge cake as related to porous structure evaluation and moisture content. J. Food Sci. 2003; 68, 555-62.
BV Pallavi, R Chetana, R Ravi and SY Reddy. Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. J. Food Sci. Technol. 2013; 52, 1663-9.
AH Al-Muhtaseb, WAM McMinn and TRA Magee. Moisture sorption isotherm characteristics of food products: A review. Food Bioprod. Process. 2002; 80, 118-28.
JI Enrione, SE Hill and JR Mitchell. Sorption and diffusional studies of extruded waxy maize starch-glycerol systems. Starch 2007; 59, 1-9.
CVD Berg. Development of B.E.T.-like models for sorption of water on foods, theory and relevance. In: D Simatos and JL Multon (Eds.). Properties of water in foods. Springer, Dordrecht, Netherlands, 1985, p. 119-31.
BK Adeoye, CJ Oladejo, AD Adeniran and HT Opawuyi. Sorption isotherm of corn chips made from blends of corn flour and bambara groundnut nut flour. Am. J. Chem. Eng. 2020; 8, 70-5.
TP Labuza. Sorption phenomena in foods. Food Technol. 1968; 22, 15-24.
OJ Oyelade, T Tunde-Akintunde and JC Igbeka. Predictive equilibrium moisture content equations for yam (Dioscorea rotundata, Poir) flour and hysteresis phenomena under practical storage conditions. J. Food Eng. 2008; 87, 229-35.
EJ Quirijns, AJBV Boxtel, WKPV Loon and GV Straten. Sorption isotherms, GAB parameters and isosteric heat of sorption. J. Sci. Food Agric. 2005; 85, 1805-14.
N Martinez-Navarrete, G Moraga, P Talens and A Chiralt. Water sorption and the plasticization effect in wafers. Int. J. Food Sci. Technol. 2004; 39, 555-62.
M Mathlouthi. Water content, water activity, water structure and the stability of foodstuffs. Food Control 2001; 12, 409-17.
P Pangloli, SL Melton, JL Collins, MP Penfield and AM Saxton. Flavour and storage stability of potato chips fried in cottonseed and sunflower oils and palm olein/sunflower oil blends. J. Food Sci. 2002; 67, 97-103.
JH Lee and P Pangloli. Volatile compounds and storage stability of potato chips fried in mid-oleic sunflower oil. Int. J. Food Prop. 2013; 16, 563-73.
M Mariscal and P Bouchon. Comparison between atmospheric and vacuum frying of apple slices. Food Chem. 2008; 107, 1561-9.
KM Schaich. Lipid co-oxidation of proteins: One size does not fit all. Int. News Fats Oils Relat. Mater. 2014; 25, 134-9.
H Wazir, SY Chay, M Zarei, FS Hussin, NA Mustapha, WZW Ibadullah and N Saari. Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products. Antioxidants 2019; 8, 486.
V Dueik, P Robert and P Bouchon. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chem. 2010; 119, 1143-9.
F Salehi. Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice. Int. J. Food Prop. 2019; 22, 511-9.
A Odenigbo, J Rahimi, M Ngadi, D Wees, A Mustafa and P Seguin. Quality changes in different cultivars of sweet potato during deep-fat frying. J. Food Process. Technol. 2012; 3, 156.
AB Oyedeji, OP Sobukola, F Henshaw, MO Adegunwa, OA Ijabadeniyi, LO Sanni and KI Tomlins. Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. J. Food Qual. 2017; 2017, 8373801.
R Zamora and FJ Hidalgo. The Maillard reaction and lipid oxidation. Lipid Technol. 2011; 23, 59-62.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
