Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders. (April 2018)

• Record Type: Journal Article
• Authors: Domian, Ewa; Brynda-Kopytowska, Anna; Cieśla, Jolanta; Górska, Agata
• Is Part Of: Journal of food engineering. Volume 222(2018)
• Page Start: 115
• Page End: 125
• Publication Date: 2018-04
• Subjects: DVS isotherms -- Moisture-induced phase transitions -- Nutriose -- Trehalose -- Inulin -- Polydextrose; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.11.012
• Languages: English
• ISSNs: 0260-8774

Abstract

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. Highlights: The DVS isotherms show good consistency in determination of the moisture-induced phase transitions of amorphous carbohydrate components in powders. More solid fat delay the glass transition and onset of crystallization of amorphous carbohydrate. The type of carbohydrate and the fat content cause significant differences in the monolayer moisture. The negative values of isosteric heat mirror several different intersections of DVS.